Butterflied and grilled leg of lamb
Author: Unknown, www.awomancooksinasheville.com
  • 1 boned and butterflied leg of lamb
  • 1 clove of garlic crushed and chopped
  • 1 cup French Style (Catalina) salad dressing
  • 2/3 cup onion chopped
  • 2 tsp barbecue spice
  • 1 tsp salt
  • 1 tsp oregano
  • 1 bay leaf crushed
  1. Mix together the marinade ingredients. Place the meat in a large bowl or container, pour the marinade over the meat and rub all over. Cover and refrigerate for at least one day or up to three.
  2. Grill the meat over a charcoal fire for ten minutes a side until well browned then move to a preheated oven for an additional 20-30 minutes until roast has reached desired level of doneness.
Recipe Notes

Note: “Barbecue Spice” was a readily available ingredient in the 1960’s and 70’s. If you can’t find it use any good barbecue rub. If you don’t have a grill the meat can be cooked under the broiler (4”-6” inches under the flame) for ten minutes on a side. Then turn the broiler off, set the oven temperature to 350 degrees and proceed as above.