Our usual Easter Dinner treat. This started with an official lamb marinade recipe, but Margie takes some shortcuts that work just great.

Ingredients:

• 1 leg of lamb (about 5 pounds), boned and butterflied (cut the net off the rolled boneless leg and flatten)

Ingredients (Marinade):

• ½ cup firmly packed parsley
• ½ cup firmly packed fresh mint
• 4 large cloves garlic, peeled and halved
• 4 green onions (including tops) cut into 1″ pieces
• 2 tbsp fresh lemon juice
• 2 tbsp red wine vinegar
• ½ tsp dried thyme
• ¼ tsp dried crushed rosemary
• ¼ tsp pepper
• Official matrix:
  • 1/3 cup olive oil
• Unofficial matrix:
  • ¼ cup olive oil
  • ¼ cup red wine

Official Directions:

1. Place all marinade ingredients except oil in food processor. Blend until finely chopped.
2. Slowly add oil to form paste. Rub marinade on lamb and refrigerate 2 hours or over night.

Margie’s Directions:

1. Start with mint, garlic, and whatever other fresh or dried  herbs you have around. Do a rough chop on the herbs.
2. Put in large zip-lock back and add the vinegar, lemon juice, oil, and wine
3. Marinate lamb in bag as long as desired.
4. The liquid from the marinade can be cooked down for a sauce or glaze.

Source: The California Wine Country Herb and Spice Cookbook – Montevina Winery

There are several ways to cook this lamb – flat on the barbecue is the best.  Go for an instant thermometer reading of 145° for medium rare, 160° for medium.  Slightly undercook as it needs to rest for 15 minutes and will continue to “cook” a bit – raising the temperature 5 degrees.

Ginger