After sweating over new pool start-up I'm thinking a BBQ is in order. I haven't read this entire thread so if this a duplicate recipe -- oops. My all time favorite BBQ lamb comes from Julia Child and goes like this:
Rub the outside of a butterflied leg of lamb (buy boneless or DIY) with a tbsp of olive oil and lay it oiled side down. Then rub the inside with a mix of about 3 tbsp of olive oil, 2 tbsp soy sauce, the juice of 1/2 lemon (plus the zest of the lemon if you like), 1/2 tsp or so of rosemary leaves, and 1 or 2 pureed cloves of garlic. Cover with plastic wrap and let sit an hour or more (I use a large baking/cookie sheet for this). Take skewers and thread them through the meat, usually about 3 going lengthwise (this keeps the meat flat). Grill, turning every 5 minutes, until it reaches an internal temperature of 125°. This may take 45 minutes to an hour (or less, depending on the heat and configuration of your grill.) Let it sit 10 minutes, then carve. I grill over charcoal and don't place directly over the coals. A nice bottle of red wine complements the delicious meat. Enjoy!
Susan
