Grilled Herb Easter Lamb        



One 6- to 8-pound leg of American lamb, boned and butterflied
1/3 cup olive oil
1/3 cup lemon juice
14 cup dry sherry (optional)
1/4 cup water
2 Tbsp. finely chopped shallot or green onion
1 Tbsp. chopped fresh oregano
1 Tbsp. chopped fresh rosemary

Trim fat from leg of lamb. For marinade, in a small bowl combine oil, lemon juice, sherry, water, shallot or green onion, oregano, and rosemary. Place lamb in a large shallow baking dish; pour marinade over lamb. Cover and marinate in the refrigerator for 8 hours or overnight, turning occasionally. Drain lamb, reserving marinade.
Place lamb on the grill rack directly over moderate coals. Grill 4 inches from coals for 40 to 50 minutes or to desired doneness, turning every 15 minutes and brushing with marinade. (Or, broil 4 to 5 inches from heat for 50 to 65 minutes, turning every 15 minutes and brushing with marinade.) Makes 24 servings.

*Have butcher bone leg of lamb, then slit leg lengthwise and spread flat.