TZUTC: -0700   
   MSGID: 33543.fidonet_cooking@1:105/500 2d39c05b   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Butterfly Lamb With Rosemary   
    Categories: Lamb   
         Yield: 1 Batch   
       
         6 lb Leg of lamb; boned   
       1/4 c  Olive oil   
         1 tb Lemon juice   
         1 tb Dried rosemary   
         2 ts Black pepper; ground   
         1    Bay leaf   
       
     Place the lamb in a shallow pan. Combine the oil, lemon juice,   
     rosemary, pepper, and bay leaf. Blend thoroughly, then rub the   
     mixture all over the lamb and cover. Let stand for 2 hours or longer,   
     unrefrigerated but in a cool place, turning occasionally.   
        
     Prepare a charcoal fire or preheat the broiler. Place the lamb on the   
     fire or under the broiler and grill or broil to the desired degree of   
     doneness, turning several times as it cooks.   
        
     The cooking time will depend on the distance of the meat from the   
     heat, the intensity of the heat, and whether the grill is covered. It   
     should vary from about 20 minutes for rare meat to 40 minutes for   
     medium-well.   
        
     Let stand for 20 minutes covered with foil. Serve sliced.   
        
     Recipe by Joel Ehrlich   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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