RECIPES Herb Butterflied Leg of Lamb Email this recipe Servings: 24 Preparation time: 10 minutes Marinating time: 6-24 hours Cooking time: 9-11 minutes • 1 6-to-8 pound leg of lamb, boned and butterflied* • 1/3 cup olive oil • 1/4 cup lemon juice • 1/4 cup dry sherry (optional) • 1/4 cup water • 2 tablespoons finely chopped shallot or green onion • 1 tablespoon chopped fresh oregano • 1 tablespoon chopped fresh rosemary Directions Trim fat from leg of lamb. For marinade, in a small bowl combine oil, lemon juice, sherry, water, shallot or green onion, oregano, and rosemary. Place lamb in a large shallow baking dish; pour marinade over lamb. Cover and marinate in refrigerator for 8 hours or overnight, turning occasionally. Drain lamb, reserving marinade. Place lamb on the grill rack directly over moderate coals. Grill 4 inches from coals for 40 to 50 minutes or to desired doneness, turning every 15 minutes and brushing with marinade. (Or, broil 4 to 5 inches from heat for 35 to 45 minutes, turning every 15 minutes and brushing with marinade.) * Have butcher bone leg of lamb, then slit leg lengthwise and spread flat. Lamb Recipes Legs | Racks | Loins | Shoulder Roasts | Variety | Marinades Veal Recipes Variety