3 lb butterflied leg of lamb; trimmed of excess fat
1 cup extra-dry vermouth
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
4 tablespoons grated onion
1 teaspoon dried rosemary leaves; crushed
1/2 teaspoon ground thyme
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon grated Parmesan cheese
In a large, shallow, non-metal pan, combine all ingredients except lamb and Parmesan cheese; mix well; add lamb, turning to coat well. Marinate, covered, in refrigerator at least 4 hours or overnight, turning occasionally.
When ready to cook, remove meat, reserving the marinade; pat meat dry; place meat in the barbecue in centre of greased grill directly over hot coals; close lid. Grill meat for a total of 28-30 minutes, turning over every 5 minutes, brushing with marinade. Sprinkle with Parmesan; let stand, lightly covered with foil, for 10 minutes before slicing. Serve with grilled asparagus.
NOTE:
Lamb can also be cooked in the oven. Broil 3 inches from source of heat for 8 minutes per side, brushing with marinade. Reduce oven temperature to 325 F. (Turn broiler off.) Finish roasting meat in oven for a further 15 minutes per pound, or until meat thermometer registers 145 F for rare.