On Sat, 11 Dec 2004 11:25:40 -0600, Michael Odom
> wrote:

> On 10 Dec 2004 23:46:27 GMT, (MARY1313) wrote:
>
> >I bought a frozen boneless leg of lamb and I was wondering if anyone had a
> >favorite way to prepare it.
> >
> >--Mary
>
> Last time I cooked a leg of lamb, I boned it and stuffed it with a mix
> of minced garlic, rosemary, and lemon. Salt and pepper, too. Then I
> rolled it up, tied it and rubbed the outside with more rosemary and
> lemon juice and Dijon mustard. Then I grilled it on my gas grill,
> setting it on the center and running the burners on either side quite
> high. I took it off the fire when the internal temperature reached
> about 125F and let it rest for about 15 minutes before carving.
>
> My guests liked it a lot.
>
I think it sounds fabulous! I'd butterfly the lamb, use
your combination as a rub and grill it like a big steak.

sf
Practice safe eating - always use condiments