| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | New Zealand | Lamb, Meats | 1 | Servings |
INGREDIENTS
| 1 | Boneless leg of lamb | |
| 1/2 | c | Lemon juice |
| 1/2 | c | Oil |
| 1/2 | c | White wine |
| 1 | ts | Crushed garlic |
| 1 | ts | Salt |
| 1 | ts | Dried rosemary |
| 1 | ts | Pepper |
| 1 | tb | Red pepper flakes |
INSTRUCTIONS
Marinate in the fridge for a good long while. A week isn't too long. Grill in a Webber kettle with the lid on and the vents almost closed, 15-20 minutes on each side. A leg of lamb is great for a crowd. Because the thickness is quite uneven, some parts will be well done while others are medium rare. Who says you can't please all the people all the time! Recipe By : Bruce Baker
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