Instructions: Have the butcher butterfly the leg of lamb or do it at home. Cut the meat, leaving it in one piece, so it will lie flat on the grill.

Preheat broiler or charcoal grill. Prepare lamb for grilling; lay it out flat & sprinkle it on all sides with salt & generous quantity of pepper. Combine in a bowl all of the remaining ingredients except butter & blend them well. Place lamb in a dish large enough to hold it. Pour the marinade over the meat & turn & rub the lamb so it is evenly coated. It is not essential to refrigerate before cooking, but if it has been, let it return to room temperature. Remove lamb from marinade & place it flat on the grill, or if oven broiler is used, place the lamb under it 4-5" from the source of heat. Reserve the marinade. Cook the lamb on the grill or under the broiler about 10 minutes. Turn & cook another 10 minutes for rare meat; for med or well done, cook longer according to taste. Meanwhile, transfer the marinade to a saucepan, simmer for about 3 minutes & add the butter.

Transfer lamb to a baking dish & pour the marinade over it. Cover loosely with foil & let the meat rest in a warm place for 10-15 minutes. Slice meat thin & serve with pan gravy.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.