Meats & Main dishes > Lamb Recipes >
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Grilled
Lamb with Rosemary
6 1/2 pound of leg of lamb
1 teaspoon of salt
1/4 cup of chopped parsley
1 tablespoon of dried rosemary
1 bay leaf, crushed
2 cloves garlic, pressed
2 teaspoons of coarse ground pepper
3 tablespoons of olive oil
Meat tenderizer |
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Set meat for 4 hours. Skin leg of lamb, removing all fat. Combine
remaining ingredients except tenderizer and rub mixture into meat.
Sprinkle meat with tenderizer. Place meat on opposite side of grill from
heat. Insert meat thermometer in thickest part of flesh, not touching
bone. Grill until thermometer reaches 185°F. for about 2 hours.
Yields: 6 - 8 servings
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