Title: Butterfly lamb with rosemary
 Categories: Meats
      Yield: 8 Servings
 
      6 lb Leg of lamb, boned
      2 ts Black pepper, ground
    1/4 c  Olive oil
      1    Bay leaf
      1 tb Lemon juice
      1 tb Rosemary dried
 
   1. Place the lamb in a shallow pan.
   2. Combine the oil, lemon juice, rosemary, pepper and bay leaf.
  Blend well and rub the mixture all over the lamb. Cover and let stand
  for 2 hours or longer, unrefrigerated but in a cool place. Turn the
  meat occasionally. 3. Prepare a charcoal fire or preheat the broiler.
  Place the lamb on the fire or under the broiler. Grill or broil the
  meat to the desired degree o doneness. Turn the meat several times as
  it cooks. Cooking time will depen on the distance of the meat from
  the heat, the intensity of the heat and whether the grill is covered.
  It should vary from about 20 minutes for rar meat to 40 minutes for
  medium well done. Let stand for 20 minutes covered with foil. Serve
  sliced.