Butterflied Leg Of Lamb - cooking recipe

Ingredients

1 (6 to 7 lb.) leg of lamb, boned and butterflied
2 cloves garlic, crushed
1/2 c. oil
1/4 c. red wine
1/2 c. chopped onion
2 tsp. Dijon mustard
2 tsp. salt
1/8 tsp. fresh ground pepper
1/2 tsp. basil
1 bay leaf, crushed

Preparation

Put lamb, fat side down, in shallow pan.
Combine all seasonings together and pour marinade over lamb.
Cover tightly; refrigerate overnight.
Turn meat at least once.
Take lamb out of refrigerator 1 hour before cooking it.
Make incisions to meat to lay flat.
Broil 4 inches from heat for 10 minutes.
Turn, baste and broil 10 minutes on other side.
Lower temperature to 425\u00b0 for 15 minutes.
Test with a sharp knife.
Meat should be pink and juicy.
Carve into thin slices to serve.
This is great grilled outside.