| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 1 | Servings | |
INGREDIENTS
| 6 | lb | Butterflied leg of lamb |
| 1 | c | Wine vinegar |
| 1 | c | Corn oil |
| 1/2 | ts | Seasoned salt |
| 1/2 | ts | Coarse ground pepper |
| 2 | ts | Dry mustard |
| 1 | c | Honey |
| 1 | lg | Onion (sliced & separated) |
INSTRUCTIONS
Place lamb in large bowl. Mix together vinegar, oil, salt, pepper, mustard & honey in 1 quart bowl; pour over meat. Add onion slices. Cover & refrigerate meat overnight or 12 hours, turning occasionally. Let stand at room temperature 1 hour before grilling. Drain lamb, reserving marinade & onions. Grill lamb 1- 1 1/2 hours, brushing with marinade. Place onion slices in foil pouch; place on grill during last 10-15 minutes. Serve as side dish. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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