Meat
and Poultry:
London
Grilled Lamb with Mint
from
Atlanta
Cooknotes
INGREDIENTS:
1
(6-pound) leg of lamb, trimmed, boned, and butterflied
Salt and freshly ground pepper, to taste
1
cup firmly packed fresh mint
1/4
cup lemon juice
1/2
cup dry vermouth
1/2
cup olive oil
1
large onion, thinly sliced and separated into rings
1/2
cup butter, melted
2
to 3 Tablespoons fresh lemon juice, or to taste
TO
PREPARE:
Rub
inner side of lamb with salt and pepper; place in a glass, stainless steel,
or enamelled dish. Sprinkle with mint. Combine 1/4 cup lemon
juice, vermouth, and olive oil; pour over lamb. Top with onion rings.
Cover with plastic wrap or waxed paper, and refrigerate for 48 hours, turning
occasionally. Grill about 30 minutes, basting frequently with marinade
until done. Combine melted butter and lemon juice to taste; heat
and serve with lamb.
SERVINGS:
6 - 8
Copyright 1982 The
Junior League of Atlanta, Inc. All rights reserved.
Visit The
Junior League of Atlanta web site (http://www.jlatlanta.org/cookbook.htm)
to purchase copies of Atlanta Cooknotes
and other fine cookbooks, or call (404) 233-4767.
The Junior League of Atlanta,
Inc. is an organization of women committed to promoting voluntarism, developing
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