| 1 | Place the lamb in a shallow pan. |
| 2 | Combine the oil, lemon juice, rosemary, pepper and bay leaf. |
| 3 | Blend well and rub the mixture all over the lamb. |
| 4 | Cover and let stand for 2 hours or longer, unrefrigerated but in a cool place. |
| 5 | Turn the meat occasionally. |
| 6 | Prepare a charcoal fire or preheat the broiler. |
| 7 | Place the lamb on the fire or under the broiler. |
| 8 | Grill or broil the meat to the desired degree o doneness. |
| 9 | Turn the meat several times as it cooks. |
| 10 | Cooking time will depen on the distance of the meat from the heat, the intensity of the heat and whether the grill is covered. |
| 11 | It should vary from about 20 minutes for rar meat to 40 minutes for medium well done. |
| 12 | Let stand for 20 minutes covered with foil. serve sliced |
