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Source: Fabulous Food Associations

Herbed Butterflied Leg of Lamb
Grilled butterflied, or boned, leg of lamb is always a treat in the summer. Don't miss an opportunity to try it. Even if you're not sure you like lamb, when it's grilled, it's magnificent.
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Serves: 8
Prep Time: 10 minutes
Cook Time: 35 minutes
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1 six-pound butterflied leg of lamb
3 garlic cloves, minced
1/4 cup grated onion
3 cups cubed new potatoes
1 tablespoon Worcestershire sauce
1/2 teaspoon fresh ground black pepper
1/2 teaspoon chopped fresh thyme
1/2 cup olive oil
1/2 cup fresh or bottled lemon juice

Put the lamb in a shallow, non-reactive dish. Combine all the remaining ingredients and stir well to combine. Pour over the lamb, turn to coat, cover, and refrigerate for at least 1 hour and up to 12 hours or overnight.

Prepare a charcoal or gas grill so that the coals are medium hot.

Remove the lamb and scrape off as much of the marinade as you can. Reserve the marinade.

Grill the lamb about 4 inches from the coals. Baste it several times with the marinade during the first 10 minutes of grilling.

Grill for 11 to 12 minutes on each side until the meat registers 150 degrees F. on an instant-read thermometer for medium rare. Grill a few minutes longer on each side for medium, or until the instant-read thermometer registers 160 degrees F.

Remove the lamb from the grill and let it rest for about 5 minutes before carving.

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