Western Barbecued Leg of Lamb

How to make Western Barbecued Leg of Lamb Recipe - This is on display at huge community picnics in the Pacific Northwest during which they barbecue lamb basted with lemon juice, herbs and olive oil. In this method, the leg of lamb is butterflied, allowing it to cook quickly on the grill or in a hot oven.

Makes 6 to 8 servings.

Ingredients:
1 (5- to 6-pound) leg of lamb, boned, butterflied
3/4 cup olive oil
1/4 cup fresh lemon juice
1/2 cup chopped green onions, including tops
3 garlic cloves, minced or pressed
2 teaspoons dried leaf rosemary
2 teaspoons dried leaf thyme
2 teaspoons freshly ground black pepper

Method:
Have the butcher prepare the lamb for you. Line a rimmed jelly-roll pan with foil; lay lamb out on it.

In a small bowl, combine remaining ingredients; spread mixture over lamb.

Marinate in refrigerator overnight. Drain, reserving marinade. Start charcoal. When coals have white edges, place lamb about 3 inches above coals.

Brush with marinade while cooking. Cook 35 to 45 minutes or until lamb is crusty on the outside but still pink on the inside. To serve, let cool 5 minutes, then slice on diagonal.

If desired, cook lamb in a preheated 450F (230C) oven 20 minutes or until browned.

Reduce heat to 325F (165C) and cook 45 minutes to 1 hour longer or until the meat is pink in center.