* 1 leg of lamb (about 6 lb.), boned and butterflied (boned weight 4 1/4 to 4 1/2 lb.) * 4 cloves garlic, cut into thin slivers * 1 cup dry red wine * 1/4 cup olive oil * 3 tablespoons lemon juice * 3 tablespoons cream sherry * 1 tablespoon chopped fresh thyme leaves * 5 sprigs (4 to 6 in. long) fresh rosemary, rinsed * About 1/2 teaspoon salt * About 1/4 teaspoon pepper
Preparation
1. Rinse lamb and pat dry; trim off excess surface fat. With a small, sharp knife, cut slits about 1/2 inch wide and deep all over lamb and insert slivers of garlic.
2. In a 9- by 13-inch noncorrosive baking dish or large bowl, mix wine, olive oil, lemon juice, sherry, thyme, rosemary sprigs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add lamb and turn to completely coat with marinade. Cover the lamb and chill, turning occasionally, at least 2 hours or up to overnight.
3. Lift lamb from marinade and spread out flat on an oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand just above grill level only 4 to 5 seconds). If cooking over charcoal, drop rosemary sprigs from marinade onto coals for aromatic smoke, if desired. Discard marinade. Close barbecue lid. Cook lamb, turning once, until a thermometer inserted in center of thickest part registers 135° for medium-rare (still slightly pink; cut to test), 20 to 35 minutes; thin parts will be well done.
4. Transfer lamb to a rimmed cutting board or platter, cover lightly with foil to keep warm, and let stand 10 to 15 minutes. Slice meat thinly and sprinkle with salt and pepper to taste.
Chef Mick Member # 11209
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BROILED LAMB CHOPS
1 tbsp. oregano 1 tsp. spearmint flakes 1/2 tsp. garlic 1/2 tsp. thyme 1 tsp. salt Pepper to taste Garlic powder 1 lemon Allow 2 chops per person
Mix herbs with salt and pepper in a small bowl. Arrange chops on unslotted broiler pan. Sprinkle with some of the herb mixture. Broil 7 minutes (I rub the herbs into the chops after brushing them with olive oil) on one side. Turn over and sprinkle tops with remaining herb mixture. Continue broiling 5 to 8 minutes more depending on how well done you want them to be. Remove chops to a serving platter and squeeze half a lemon over them.
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