Makes 10 servings.
5 pounds leg of lamb, boned & butterflied
4 large garlic cloves, peeled & minced
1/4 cup fresh parsley, minced, OR 2 Tbsp dried parsley flakes
1 tsp dried rosemary
1 tsp dried onion flakes
1 tsp lemon pepper
1 tsp oregano
2 Tbsp Worcestershire sauce
2 Tbsp Dijon mustard
1/2 cup fresh lemon juice
1/3 cup olive oil
2 tsp liquid smoke (optional)
Wipe both sides of lamb with damp paper towels; trim off
fat. To make lamb as even as possible, place large pieces of wax paper under
and over butterflied lamb. Use a meat mallet or a heavy fry pan to flatten
lamb as evenly as possible. (If ordering lamb from a butcher, ask him to make
the meat even and remove the fat).
Using a whisk or fork, combine remaining ingredients in a
2-cup measuring cup. Place lamb in an extra large plastic bag. Pour marinade
over meat and seal securely. Turn bag to evenly coat meat with marinade. Place
closed bag on a baking sheet and refrigerate 8 hours or overnight, turning bag
at least 4 times to evenly marinate lamb.
Remove lamb from refrigerator; let stand at room
temperature for no more than 1 hour. Spray grill or broiler pan with cooking
spray; preheat grill or broiler.
Reserve marinade for basting and place lamb on grill or
broiler pan; baste with marinade. Depending on size of meat, cook lamb for
about 50 minutes, basting and turning meat every 15 minutes. Lamb is cooked
when instant meat thermometer reaches 145° for medium,
or 165° for well done. Do not overcook!
Remove meat from grill or boiler; cover with aluminum foil.
Let meat rest about 15 minutes for easier slicing.