5 pounds leg of lamb -- boned
4 cloves garlic -- minced
2 tablespoons fresh picked rosemary
1 tablespoon salt
2 tablespoons black pepper
2 tablespoons olive oil
Mix last five ingredients well and rub on leg of lamb. Rub lamb vigorously. Cover and refrigerate overnight.
Prepare a wood or charcoal fire and let it burn down to embers. Grill lamb for 18 minutes on one side and 14 minutes on the second side. Let rest for 10 minutes before slicing. Serve with grilled ratatouille and basil.
Busted by Gail Shermeyer < This e-mail address is being protected from spambots. You need JavaScript enabled to view it > on Jun 22, 1997
