Ingredients
- 5 leg of lamb boned
- 4 garlic (cloves minced)
- 30 ml olive oil
- 18 gr black pepper
- 8 gr salt
- 7 gr picked rosemary (fresh)
Mix last five ingredients well and rub on leg of lamb. Rub lamb vigorously. Cover and refrigerate overnight.
Prepare a wood or charcoal fire and let it burn down to embers. Grill lamb for 18 minutes on one side and 14 minutes on the second side. Let rest for 10 minutes before slicing. Serve with grilled ratatouille and basil.
Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997
