From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Rub inner side of lamb with salt and pepper; place in a glass, stainless steel, or enamelled dish. Sprinkle with mint. Combine 1/4 cup lemon juice, vermouth, and olive oil; pour over lamb. Top with onion rings.
Cover with plastic wrap or waxed paper, and refrigerate for 48 hours, turning occasionally. Grill about 30 minutes, basting frequently with marinade until done. Combine melted butter and lemon juice to taste; heat and serve with lamb.
SERVINGS: 6 - 8
- 1 (6-pound) leg of lamb, trimmed, boned, and butterflied
- Salt and freshly ground pepper, to taste
- 1 cup firmly packed fresh mint
- 1/4 cup lemon juice
- 1/2 cup dry vermouth
- 1/2 cup olive oil
- 1 large onion, thinly sliced and separated into rings
- 1/2 cup butter, melted
- 2 to 3 Tablespoons fresh lemon juice, or to taste
TO PREPARE:
Rub inner side of lamb with salt and pepper; place in a glass, stainless steel, or enamelled dish. Sprinkle with mint. Combine 1/4 cup lemon juice, vermouth, and olive oil; pour over lamb. Top with onion rings.
Cover with plastic wrap or waxed paper, and refrigerate for 48 hours, turning occasionally. Grill about 30 minutes, basting frequently with marinade until done. Combine melted butter and lemon juice to taste; heat and serve with lamb.
SERVINGS: 6 - 8
