Barbequed Butterflied Leg of Lamb

This is the original recipe I first made in the early 1970's. It might be the best thing you have ever eaten. Will serve 8 , but if you allow for 6, they will be very happy campers. And you might have some left over for the next day. Yum!

5-6 # leg of lamb, boned and butterflied (have butcher do it)

2 cloves of garlic, minced

1 (t) teaspoon salt

1 t fines herbes

1/2 t pepper

1/2 t dried thyme

1/4 C cup grated onion

1/2 C salad oil

1/2 C lemon juice

1 C brandy or scotch

Soak the lamb in a cup of brandy or scotch for an hour or two (this is easily done in a 1 gallon or larger, heavy duty, zip plastic storage bag) then

Mix marinade and soak meat (leave brandy or scotch in) at least 2-3 hours at room temperature (and perhaps return to refrigerator for a couple of hours) or no more than 12 hours in the refrigerator. Turn the meat periodically. (If you leave it in the marinade too long, the lemon acid starts to "cook" the meat, giving it a grainy texture).

Grill in a Weber type grill, direct, medium fire, with the top on. Turn frequently and baste with marinade. When done, the lamb should be a nice dark brown.

Remove at 125-128ºF (measured in the thicker parts) and let sit , covered with a towel to continue cooking for medium rare. It will continue to cook when taken off the grill, particularly if the cut is thick.

Slice across the grain and serve immediately.

Because a boned leg will have areas of various thickness, parts will be rare, other well done. Serves 6-8 harvesters. A big zinfandel goes great with this, believe me!