Charcoal Grilled Lamb


Source: Judy Pistrang and Barbara Pistrang

1 large onion thinly sliced
1 T dry thyme
1 T dry rosemary
6 sprigs fresh parsley
rind of 1 lemon
2 broken bay leaves
2 cloves garlic, finely minced
1 cup vegetable oil
1/3 cup red wine vinegar
salt and pepper

Combine ingredients above for the marinade.

Use boneless butterflied leg of lamb, lamb “steaks” or cubes for kabobs. (Beef may be substituted)

Marinate lamb 4-6 hours or overnight. Remove from marinade and cook on hot grill, brushing occasionally with marinade. Cook until crusty outside and pink inside.