Crossed-swords lamb

By DebCooks

A marinated leg of lamb that doesn't have the strong lamb taste.

Ingredients

• 5 to 6 lb boned and trimmed leg of lamb
• 1/2 c medium-dry sherry
• 2 T olive oil
• 1 medium-size onion
• 8 to 10 fresh sprigs of rosemary(each 3 to 4 inches long
• Salt and pepper

Preparation

Step 1

Place lamb in a close fitting dish. Mix sherry and oil, rub thoroughly over lamb. Cover and refrigerate over night, turning several times.
Lift meat from marinade. At every 2 to 3 inch intervals, cut about 2/3 of the way through thickest parts of the meat. Cut onion into 1/4 inch thick slices, then cut each slice in half crosswise. Fit half slices, rounded edges up into meat slashes.
Thread a metal skewer through meat parallel to longest side and about 2 inches in from edge, securing onions. Insert another skewer through opposite side of meat so skewers cross near tips.
Barbecue lamb by indirect heat, placing it on a lightly greased grill directly above drip pan. Brush meat with reserved marinade, then cover and adjust dampers as necessary to maintain an even heat. Cook, brushing with marinade until a meat thermometer inserted in the thickest part register 135-140. Because of the uneven thickness you will have both rare and well done portions. About 5 minutes before roast is done, tuck sprigs of rosemary into slashes of lamb.
Transfer to a plate, let rest l0 minutes and remove skewers.