Butterflied Leg Of Lamb - cooking recipe

Ingredients

5 -6 lbs leg of lamb, boned, trimmed, and butterflied
1 garlic clove, crushed
3/4 cup oil
1/4 cup red wine vinegar
1/2 cup onion, chopped
2 teaspoons Dijon mustard
2 teaspoons salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon pepper, freshly ground
1 bay leaf, crushed

Preparation

Place meat fat side down in shallow pan.
Mix other ingredients together and pour over lamb.
Cover pan tightly and refrigerate overnight, turning at least once.
Turn at least once during marinating.
Remove from marinade 1 hour before cooking.
Prepare grill with hot coals, or preheat broiler.
Put meat in broiling pan or on grill fat side up.
Sear meat.
Baste and broil meat 25-30 minutes for rare meat, or until done, turning half way through.
Let stand 10 minutes before slicing and serving.