Butterfly Lamb With Rosemary - cooking recipe

Ingredients

1 (6 lb.) leg of lamb, boned
1/4 c. olive oil
2 Tbsp. lemon juice
1 Tbsp. rosemary, dried
2 tsp. black pepper (ground)
1 bay leaf
2 tsp. grated lemon zest (peel)

Preparation

Place the lamb in a shallow pan.
Combine the oil, lemon juice, rosemary, pepper and bay leaf.
Blend well and rub the mixture all over the lamb.
Cover and let stand for 2 hours or longer, unrefrigerated but in a cool place.
Turn the meat occasionally.