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Leg of Lamb BBQ
Serves 6

5 to 6 pounds butterflied boneless leg of lamb
1/2 cup white wine vinegar
1 cup olive oil
1 teaspoon oregano
3 teaspoons dried mint
2 cloves garlic
2 tablespoons dried thyme
2 tablespoons dried rosemary

Place the vinegar, oil, all the herbs and spices into a blender
and process until emulsified. Decant into a suitable container.

Prick the meat all over with a sharp knife point and place it into
the marinade. It should be fully immersed. Store covered for 24
hours in the refrigerator, turning occasionally. [ We use a plastic
bag .. no respect] When ready, remove from the refrigerator, discard
the marinade and bring meat back to room temperature. Don't let
the looks deceive you, it will be great.

Transfer to a grilling rack, salt to taste and place into a preheated
broiler 4" from the flame. Broils 12-14 minutes per side for
medium-rare (pink) meat. OR Place on a hot BBQ about 6" from the
coals and grill for about 10-12 minutes per side for medium-rare
(pink) meat. Do not close the lid as there is a lot of flaring at
the beginning.

When ready, remove from heat, transfer to a carving board and let
rest for about 10 minutes. Slice across the grain with a very sharp
knife with the blade held at a 45 degree angle into very thin

Arrange the slices in a circle around the perimeter of a large
serving dish. Place the roast potatoes into the centre, garnish
with fresh parsley and/or rosemary sprigs, (or what ever), and

Roasted Potatoes

4 to 5 pounds potatoes
1/2 cup olive or vegetable oil
1/3 cup hot water
1 tablespoon dark soy sauce
1 tablespoon oregano
1 teaspoon black pepper
1/2 teaspoon garlic powder, to taste

Peel and quarter the potatoes. The chunks should all be about the
same size. Par boil the potatoes for about 10-15 minutes, drain
and turn out into a 9x13 inch casserole dish. Mix all the other
ingredients and pour over the potatoes taking care that all the
surfaces have been coated.

Place into an oven that has been preheated to 350 deg. F. and bake
for about 35-40 minutes, turning occasionally so that all the sides
become golden brown. Remove from heat and serve.

Serves 6


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