Ingredients Jump to Instructions ↓

  1. 1/2 cup oil

  2. 1/2 cup lemon juice

  3. 1/2 cup wine

  4. 1 tablespoon crushed garlic

  5. 1 tablespoon salt

  6. 1 tablespoon rosemary

  7. 1 tablespoon pepper

  8. 1 tablespoon crushed red pepper

Instructions Jump to Ingredients ↑

  1. Preparation : I used to do a lot of legs o' lamb while I was living in New Zealand. I agree with Jeannie Voltz on this: a butterflied leg is perfect for a crowd. Grilled 20 minutes on the side (maybe up to 30), you get a nice piece of meat that's well done in the thin bits and medium rare in the fat parts. I marinate my lamb in something like the following: Submerge the sucker for a couple of days. A week isn't too long. I don't think "low and slow" is the way to go with lamb. I prefer grilling. However, I'd definitely try low and slow with mutton. Q'ing is designed for cheap, tough, and fatty cuts. A good smoking would also kill the gamy


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