Butterflied Leg of Lamb

Ingredients
- 1 leg of lamb, deboned & butterflied
- (A 6 pound leg of lamb will yield 4-5 pounds trimmed meat)
- For the marinade:
- 1 cup olive oil
- 1/3 cup lemon juice
- 1 tablespoon of dried rosemary, crushed
- 1 teaspoon of oregano
- 1/4 cup dry Sherry
- 2 cloves garlic, skins removed
- Salt and pepper to taste
Directions
Mix all ingredients together and marinade for up to 24 hours. Take out of fridge at least 2 hours before cooking. Once at room temperature cook on braai for 45 minutes for rare, or 50-60 minutes for medium. Once cooked, rest for at least 15 minutes before slicing.