Anonymous Tue May 23 19:49:40 2006

***MARINADE***

1/2 cup oil

1/2 cup lemon juice

1/2 cup wine

1 tablespoon crushed garlic

1 tablespoon salt

1 tablespoon rosemary

1 tablespoon pepper

1 tablespoon crushed red pepper

I used to do a lot of legs o\' lamb while I was living in New Zealand. I agree with Jeannie

Voltz on this: a butterflied leg is perfect for a crowd. Grilled 20 minutes on the side (maybe

up to 30), you get a nice piece of meat that\'s well done in the thin bits and medium rare in

the fat parts. I marinate my lamb in something like the following: Submerge the sucker for a

couple of days. A week isn\'t too long. I don\'t think \