trim all fat from the leg of lamb. Wash with lemon juice and
esealable plastic bag. Add the leg of lamb coating with the marinade well
Open leg of lamb to expose the\"boned\" side.
Dry leg with paper towel
ustard, leaves from 2 sprigs of rosemary, vinegar, 1/2 teaspoon
Fillet the leg of lamb on a cutting board and
Puree onion, garlic, ginger and pepper in food processor.
Mix together with shoyu, honey and oil.
Spread marinade on both sides of butterflied leg of lamb.
Put lamb and marinade in a plastic bag in refrigerator.
Lamb can marinate overnight.
Turn several times.
-6 stems of thyme, 3-4 stems of oregano and 5
Puree onion, garlic, ginger and pepper in food processor.
Mix together with shoyu, honey and oil.
Spread marinade on both sides of butterflied leg of lamb.
Put lamb and marinade in a plastic bag in refrigerator.
Lamb can marinate overnight.
Turn several times.
owl.
Arrange the butterflied leg of lamb onto a work surface with
In the container of a blender or large food
lits evenly spaced around the leg of lamb without cutting the netting. Stuff
wine from around the leg of lamb, if any, and
live oil.
Spread the leg of lamb flat. Trim the excess fat
Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
il, 1/2 cups of vinegar, 2 cloves minced garlic,
Untie lamb and unroll.
With a
hen ready to roast the lamb, drain the currants; discard the
east 1 hour.
Pierce lamb in multiple places evenly over
Combine the ingredients for the wet rub. Smear all over the outside of the leg of lamb. Place into a 4-qt slow cooker. No additional liquid is necessary.
Cook on low 8 hours or high 4-5 hours. If the meat isn't quite tender enough, try carving it and putting it back in the sauce for 20-30 minutes more.
ntil well blended.
Place lamb in large resealable plastic bag