Kurt'S Grilled Lamb - cooking recipe

Ingredients

1 whole leg of lamb, bone removed and butterflied
1 c. vinegar
1 c. honey
1 c. corn oil
1 tsp. dry mustard
1 sweet onion, sliced into rings

Preparation

Place meat in a glass roasting pan.
Distribute onion rings over meat.
Combine vinegar, honey, oil and dry mustard to blend. Pour over lamb and onion and marinate in the refrigerator at least 24 hours, turning occasionally.
Let stand at room temperature one hour before grilling.
Place onion on a foil square and fashion into a pouch.
Grill meat over medium-hot coals until desired doneness (about 40 minutes for medium).
Place onion packet at edge of coals to heat through and become soft but not brown. Slice meat onto a heated plater; top with onion rings and ladle some of the warmed marinade over.
Serves 6 to 8.