Ruth Macpherson'S Butterflied Leg Of Lamb Marinade - cooking recipe

Ingredients

1 (4 -5 lb) leg of lamb, boned and butterflied
2 garlic cloves, minced
1/4 cup onion, grated
1 teaspoon salt
1 teaspoon fines herbes
1 teaspoon fresh ground black pepper
1/2 teaspoon thyme
1/2 cup vegetable oil
1/2 cup lemon juice

Preparation

Trim any excess fat from the lamb and place meat in a shallow dish.
Combine the remaining ingredients and mix well.
Pour mixture over the lamb and marinate and refrigerate (covered) from at least 1 hour (preferably a few hours) to overnight, turning meat occasionally.
Broil or grill about 8 minutes per side, basting with the marinade.
Slice meat thinly and serve with mint jelly if you like.