Shanna's Grilled Boneless Lamb
1 3-4 Pd butterflied leg of
lamb
1 tbsp olive oil
1 teaspoon minced
garlic
1 tbs fresh rosemary or 2 tesp dried rosemary
1 tbsp crushed fennel
seeds
salt & pepper to taste
The fire should be quite hot and rack 4 in from heat source. Trim the lamb
of excess fat
mix together olive oil, garlic, rosemary, fennel seeds, salt and pepper; rub
this mixture well into
lamb getting all crevices. Brown both sides 10-15 min on each side. Then 5- 15
min or thickest part is 125.
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