BONELESS BARBEQUE LEG OF LAMB
Submitted by Ted Marshall
 

2 cups burgundy wine

1 teaspoon sweet basil

½ cup olive oil

½ teaspoon ground, coarse pepper

½ tsp. Worcestershire sauce

1 whole bay leaf, crumbled

2 tablespoons tarragon vinegar

¼ teaspoon garlic powder

1 med. size onion, finely chopped

1 small lemon, thinly sliced

Have butcher butterfly lamb.  Combine remaining ingredients in shallow pan.  Before slicing lemon, roll in it between palm of hand and flat surface to produce more juice.  Let marinade stand 1 hour at room temperature.  Add meat to marinade, and refrigerate 48 hours turning occasionally.  Cook in charcoal grill until meat is brown on both sides and has reached desired degree of doneness.  About 15 to 20 minutes a side.   Cut in slices to serve.  Allow about 1/3 pound meat per person and plan the number of legs you buy accordingly.

Note:  I use a standard 22” Weber charcoal grill (cook with lid on) and start with a hot fire.  I have found that 20 minutes per side is about the right time to bring the meat to just a little pink in the thicker portion of leg.