Contributed By: Kay Davis


1/2 c. lemon or lemon and lime juice
1/4 c. olive oil
2 or 3 garlic cloves, crushed
1/2 tsp. fresh ground pepper
1/2 tsp. dried thyme
1/2 tsp. dried rosemary


Wholly or partially butterfly boned lamb. Combine above ingredients and marinade lamb; refrigerate overnight turning occasionally. Cook over grill 3/4 to1 1/4 hours until 125 degrees. Baste occasionally with marinade while roasting (barbecuing).

Helpful Hints:

Kayís notes: You can use this marinade for leg of lamb that has not been boned.
Or roast this in the oven if you donít wish to barbecue.
This marinade can be used for lamb chops.

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