Ingredients:
1 boneless lamb shoulder, about 2 lbs
1/3 cup olive oil or 1/3 cup vegetable oil
1/3 cup lemon juice
1/3 cup white wine
2 tablespoons finely chopped onions
2 tablespoons chopped fresh parsley
1 clove garlic, smashed
1 bay leaves
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon salt
pepper
Directions:
With a sharp knife, slice horizontally through lamb, stopping about 1 inch from opposite edge.
Open meat like a book, flatten with flat of knife.
Trim membrane and any excess fat.
Place lamb in heavy plastic bag and set in shallow dish.
Marinade: In bowl, combine oil, lemon juice, wine, onion, parsley, garlic, bay leaf, rosemary, thyme, basil, salt, and pepper to taste.
Pour over lamb in plastic bag, press air out of bag and secure with twist tie.
Marinate for at least 4 hours or overnight in refrigerator.
Remove lamb from marinade, reserving marinade.
Cook lamb flat on lightly greased grill over hot coals or on high setting, turning once and basting often with reserved marinade, for about 20 minutes or until desired doneness.
To serve, slice lamb across the grain into 1/2 inch thick slices.
Servings: 6
Time preparation: 15 min.
Time total: 35 min.