New Zealand Lamb

         Yield: 1 Servings
Categories: Meats, Lamb

1 Boneless leg of lamb 1/2 c Lemon juice 1/2 c Oil 1/2 c White wine 1 ts Crushed garlic 1 ts Salt 1 ts Dried rosemary 1 ts Pepper 1 tb Red pepper flakes Marinate in the fridge for a good long while. A week isn't too long. Grill in a Webber kettle with the lid on and the vents almost closed, 15-20 minutes on each side. A leg of lamb is great for a crowd. Because the thickness is quite uneven, some parts will be well done while others are medium rare. Who says you can't please all the people all the time! Recipe By : Bruce Baker