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Barbecued Butterflied Leg of Lamb

2 pounds lamb leg -- butterflied, trimmed
1 teaspoon minced garlic
2 tablespoons lemon juice
2 tablespoons chopped fresh oregano OR 2 teaspoons dried oregano (10 mL)
2 tablespoons chopped fresh mint OR 2 teaspoons dried mint (10 mL)
1 tablespoon olive oil
black pepper


Place lamb in a large shallow dish, fat-side down. Spread with garlic. Sprinkle with lemon juice, oregano, mint and olive oil. Season to taste with pepper.


Cover and marinate in the refrigerator, turning once or twice, for 2 hours or overnight. Remove from fridge 30 minutes before grilling. 3. Preheat barbecue or broiler. For medium-rare, barbecue on greased grill for 10 to 12 minutes per side, depending on thickness of lamb or, if using a meat thermometer, until the internal temperature of lamb registers 140 to 150 F (60 to 65 C).


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