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Serves 8 - 10


    • 2/3 cup olive oil
    • 3 Tablespoons lemon juice
    • salt to taste
    • freshly ground pepper to taste
    • 3 tablespoons chopped fresh parsley
    • 1 teaspoon oregano
    • 3 bay leaves, crumbled
    • 1 cup thinly sliced onions
    • 4 garlic cloves, thinly sliced
    • 6 - 7 lb leg of lamb, boned, butterflied, and trimmed of fat


For the marinade combine the olive oil, lemon juice, salt, pepper, parsley, oregano, bay leaves, onion, and garlic in a large shallow glass baking dish. 

Marinate the lamb in the refrigerator overnight or up to three days, turning the meat a few times a day. 

Preheat your grill or the broiler in your oven. 

Without drying the meat off, place it on a rack about 4" from the heat in the broiler or on your grill. 

Sprinkle the meat with salt and broil for about 15 minutes. 

Turn the meat over, sprinkle with more salt and broil or grill another 15 minutes or until desired doneness. 

To serve, slice the meat against the grain into thin slices and place on a serving platter.

Serve with cooked onions if desired.

This recipe comes from Simply Irresistible:  Easy, Elegant, Fearless, Fussless Cooking, by Sheilah Kaufman

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