Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Soy sauce
3/4 c Pinot noir (Burgundy)
1/4 c Orange juice
-(juice of 1 orange)
2 tb Lemon juice (juice
-of 1 lemon)
2 tb Honey
1 ts Mustard, dry
1 c Tomato puree
-(puree of 1 tomato)
3 Garlic cloves
-(or more to taste)
1/4 ts Black pepper, ground
1 Half leg of lamb,
-butterflied

Mix together all of the ingredients except the lamb. Place the lamb
in a bowl or pan that will not be corroded by the marinade (a glass
9x13 pan works well). Pour the marinade over the lamb. Cover and
marinate in the refrigerator for 12 hours, turning occasionally.

Start a fire in the grill and get the coals very warm but not flaming.
Place lamb on grill about 3-4 inches from the coals. Cook 20 minutes
on each side.

After 10 minutes on the second side, start checking for doneness.
Contrary to many people's ideas, lamb should not be well done but
should still be a little pink. When done, slice thin and serve.

NOTES:

* Grilled butterflied leg of lamb -- This recipe is the same as Anita
Cochran's recipe for grilled butterflied leg of lamb, except that it
uses a different marinade. I got the marinade recipe from a local
wine merchant. Yield: Serves 4-6.

* This marinade also works well with chicken.

: Difficulty: easy.
: Time: 5 minutes preparation, overnight marinating, 40 minutes
cooking. : Precision: no need to measure.

: Stephen Kurtzman
: University of Southern California, Los Angeles, Calif., USA
: kurtzman#pollux.usc.edu

: Copyright (C) 1986 USENET Community Trust

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