Like our recipes? Become a fan of CooksRecipes.com at

||| Save this recipe on Delicious |||

Please click here to comment or report a problem with this recipe.

Appetizer Recipes Asian Recipes BBQ & Grilling Recipes Bar & Brownie Recipes Beef & Veal Entree Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Diabetic & Low-Carb Recipes Ground Meats & Sausage Holiday Recipes Hope Pryor's Recipes International Food Recipes Italian Recipes Lamb Recipes Lighter Fare & Low-Fat Recipes Mexican Recipes Pasta Recipes Pet Food Recipes Pie & Pie Crust Recipes Pizza Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Side Dish Recipes Soup & Stew Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Grilled Marinated Butterflied California Leg of Lamb 1 California leg of lamb, approximately 4 1/2 to 6 pounds, butterflied 2 to 3 cloves of garlic, sliced Half a lemon Large handful of roughly chopped fresh rosemary 4 tablespoons olive oil Salt and fresh ground black pepper With a sharp knife, make a number of incisions into the skin of the lamb and push 1 to 2 slivers of garlic into each incision. Squeeze the juice of the lemon over the lamb and then sprinkle with chopped rosemary. Add the olive oil and rub in well, pushing some of the rosemary into the incisions with the garlic. Season with the salt and pepper before placing in a large ziplock bag or loosely covered in a non-metal container and leaving to marinate for at least an hour, or overnight if possible. To grill, cook over medium hot coals for 20-25 minutes on each side, before slicing and serving. Makes 6 to 8 servings. Recipe and photograph provided courtesy of the California Sheep Commission.