Recipe for "leg-of-lamb-1"

NAME

     LEG-OF-LAMB-1 - Leg of lamb with rosemary & tomato baste
     My wife and I have used this recipe a number of  times,  and
     have found that the marinade, in and of itself, is excellent
     for any type of lamb.

INGREDIENTS (Serves 6-8)

     2 kg      leg of lamb, butterflied
     5 ml      salt
     2         garlic cloves, chopped
     250 ml    olive oil
     2         lemons, juiced
     80 ml     tomato paste
     10 ml     rosemary
     2.5 ml    black pepper, ground coarse
     2.5 ml    marjoram
     2.5 ml    oregano
     2.5 ml    savory

PROCEDURE

          (1)  Have the butcher butterfly the leg of lamb, or  do
               it yourself.
          (2)  Combine all  remaining  ingredients  in  a  glass,
               enamel,  stainless, or plastic container, and beat
               with a whisk or fork until combined.  It  takes  a
               few minutes.
          (3)  Add the lamb, turning it to make sure it is coated
               on all sides.  Marinate two hours at room tempera-
               ture, or overnight  in  the  refrigerator.   Check
               occasionally  to make sure that it is still coated
               with the marinade, and re-cover as necessary.
          (4)  Grill outside, or broil inside at 20 cm  from  the
               flame  for 15 minutes on each side, brushing occa-
               sionally with the marinade.
          (5)  Serve sliced thin (hot) with the rest of the mari-
               nade, heated.

NOTES

     This also makes wonderful sandwiches if there are any  left-
     overs.

RATING

     Difficulty:  easy.   Time:  several  hours  marinating,   30
     minutes cooking.  Precision: approximate measurement OK.

CONTRIBUTOR

     Daniel Faigin and Karen Davis
     System Development Corporation (A Burroughs Company)
     Santa Monica, California
     {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin
     sdcrdcf!faigin@LOCUS.UCLA.EDU