Serves : 6 - 8
Ingredients :
1 Butterflied Leg (about 3-3/4Ib/1.8 kg), defrosted 1
4 Green Onions 4
1/3 cup Soy Sauce 75 ml
1/3 cup Rice Wine Vinegar 75 ml
1/4 cup Vegetable Oil 50 ml
1/2 tsp Black Pepper 2 ml
3 Cloves Garlic 3
1 piece Fresh Gingerroot (1"/2.5 cm) 1 piece
Directons :

This delicious butterflied leg of lamb will cook to juicy perfection in less than half an hour.

On meaty side, slash lamb in several places so that the leg lies as flat as possible. Place in plastic bag inside shallow glass dish.

In food processor or blender with motor running, drop garlic and gingerroot through feed tube or lid and process until finely chopped. Add green onions, soy sauce, rice wine vinegar, oil and pepper, and puree. Pour over lamb, tie bag tightly and marinate in refrigerator for 1 to 2 days, turning occasionally. Bring out of refrigerator and leave sitting in marinade one hour before broiling.

Place leg, meaty side up, on rack in broiler pan and position rack so that meat is about 4 inches (10 cm) from heat source. Reserve marinade. Under broiling element preheated to highest temperature, grill meat 15 minutes on meaty side; turn and grill about 12 minutes on other side, or until done to your liking, basting occasionally with marinade. It will be most flavourful if served rare (pink inside). With a sharp knife, make a small incision into meat to check.

When done, remove meat from pan and let rest on a board, loosely covered with foil, for about 7 minutes. Slice thinly and slightly on the diagonal against the grain or from the narrow end.