Makes 12 servings

Ingredients

• 1/3 cup olive oil
• 1/3 cup fresh lemon juice
• 1 tablespoon Dijon mustard
• 4 cloves garlic, finely chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1 boneless leg of lamb (4 pounds), butterflied

Directions

• Combine oil, lemon juice, mustard, garlic, oregano and pepper in a plastic food-storage bag;
• Place lamb in bag, seal and refrigerate 6 to 24 hours;
• Heat broiler;
• Drain lamb, reserving any marinade;
• Place lamb on a rack in a roasting pan;
• Broil 6 inches from heat, 15 minutes on each side;
• Baste meat once or twice with reserved marinade;
• Tent foil over lamb and continue cooking 10 to 15 minutes more or until thermometer registers an internal temperature of 145° (medium-rare) or 160° (medium);
• Remove lamb;
• Let stand, covered with foil, 10 minutes before slicing.

To Grill Lamb: Prepare a charcoal grill with hot coals, or heat a gas grill to high; Place lamb on grill rack and sear, turning once, until well browned on both sides, about 10 minutes total; Lower heat to medium or move lamb to cooler edge of grill; cook 15 to 20 minutes longer or to desired doneness; Baste meat once or twice with reserved marinade; Remove lamb; let stand, covered with foil, 10 minutes before slicing

Calories: 264
Protein: 32 grams
Sodium: 388 mg
Cholesterol: 89 mg
Fat: 8 grams
Carbohydrates: 14 grams
Exchanges: 4-1/2 Low-Fat Meat; 1 Fruit