Recipe: Leg of Lamb (Marinated 2-4 days)

Siobhan: Here is a recipe I found on the web.
Hope it is close to what you want.

BBQ Butterflied Leg of Lamb

From a series of guest chefs at the Kathryn Kennedy Winery, this recipe is credited to Boe Davis; his creed is "more flavor, more fun, more wine".

One Leg of Lamb 6 8 lbs
One bunch of Basil
One bunch of Cilantro
4 or 5 Shallots
One head of Garlic
4+ Tablespoons of Country Style Dijon Mustard
4+ Tablespoons of Worcestershire Sauce
4+ Tablespoons of Olive Oil
1 Cup of dry red wine
Salt and Pepper

Meat Prep:

1. Make sure Lamb is Butterflied as evenly as possible. Since you'll be grilling the meat this will help to ensure even "doneness" throughout.

2. Break up garlic, peel and split in half ALL cloves.

3. Using filet or steak knife make 1/2in. to 3/4in. slits in the lamb and insert the garlic cloves. Use all cloves and make sure to space evenly through the lamb. Salt and Pepper to taste. Set aside.

Marinade Prep:

1. Mix mustard, Worcestershire, olive oil and red wine.

2. Mince shallots and add to liquid. Feel free to improvise to taste. You can substitute the following liquids: molasses, honey, commercial steak sauce, balsamic vinegar, etc...)

3. Soak meat in Marinade.

4. Finely chop (or food process) the Basil and Cilantro.

5. Remove meat from marinade (save remaining liquid).

6. Lay meat "fat" side down. Take Basil and Cilantro mash in your hand and cover meat completely. Fold or Roll lamb up and put in a sealable container. Pour remaining liquid on top. Marinate for 2 to 4 days. Yes days!!!

Cooking Instructions:

NOTE: When cooking a butterflied leg of lamb think minutes instead of hours. The thickness of the meat is more reminiscent of Chateaubriand than a whole leg of lamb:

1. When coals are ready place the meat Basil/Cilantro side down first. This will cook in those flavors. Then turn frequently every 7 or 8 minutes.

2. Cook for 30 to 40 minutes. This will depend on the thickness of the meat. Use a meat thermometer and place it in the thickest section. When this section is rare to medium rare other parts will be more well done.

3. When done bring to carving surface and let sit for ten minutes so juice recirculates. Serve with fresh green salad and a traditional baked potato (with all the trimmings) and you have a feast.