Butterflied Leg of Lamb
- 1 leg lamb (4-6 lbs.)
- 1 bottle Bernsteins' Italian Dressing
Have butcher bone lamb and slit lengthwise to spread it flat (like a thick steak). Place in a shallow pan and pour over dressing. Marinate 1-2 hours at room termperature or overnight refrigerated. Remove lamb from marinade and sprinkle with a little salt and pepper. Place meat fat-side up on grill over hot coals. Broil to desired doneness basting with remaining dressing and turning once to brown both sides (about 30-40 minutes). Remove from grill to a hot platter and carve across the grain into thick slices. Serve with baked potatoes and a tossed green salad. Serves 6-8. Variation: Serve hot lamb slices in warmed large French rolls for delicious barbecued sandwich.