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Ingredients
1/4 cup olive oil
1/4 cup water
6 tablespoons white wine tarragon vinegar
3 tablespoons capers, chopped
3 tablespoons finely chopped onion
3 tablespoons finely chopped pimento
2 tablespoons finely chopped fresh parsley
4 teaspoons dried dill weed
1 teaspoon coarse salt
1 teaspoon pepper
4 to 6 pounds American lamb leg, boned and butterflied
Directions
In medium bowl, blend olive oil, water, vinegar, capers, onion, pimento, parsley, dill weed, salt and pepper; set aside.
Place lamb in 13 x 9-inch non-metallic dish; pour marinade over lamb. Cover and refrigerate, marinating for 4 to 6 hours.
To Broil: Broil lamb 5 to 6 inches from heat, 35 to 45 minutes or to desired degree of doneness. Turn leg once during broiling time.
To Grill: Cook over medium-hot coals. Grill lamb 6 inches from coals for 40 to 50 minutes or to desired degree of doneness. Turn leg once during grilling time.
Check meat internal temperature: 145ºF for medium-rare, 160ºF for medium or 170ºF for well-done. Once meat is done, cover and let stand 10 minutes before slicing. Internal temperature will rise about 10 degrees.
