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Ingredients: 7 Pound(s) Boned leg of lamb 2/3 Cup(s) Olive oil 6 Tablespoon(s) Grapefruit juice 1 Cup(s) Water 1 Teaspoon(s) Salt 1/2 Teaspoon(s) Pepper 2 Tablespoon(s) Minced parsley 1/2 Teaspoon(s) Powdered rosemary 3 Bay leaves 1 Cup(s) Thinly sliced onion 3 Thinly sliced garlic cloves Directions: Boned leg of lamb will probably be a rather compact piece of meat with large pocket. With sharp knife, cut down through thinnest side of pocket & spread leg flat, fat side down, in large shallow baking dish. Mix oil, grapefruit concentrate, salt, pepper, parsley, rosemary & bay leaves. Add onion & garlic. Pour marinade over meat, cover & refrigerate 24 hours, turning every few hours. Remove from refrigerator & allow to sit at room temperature before broiling. Remove from marinade, reserving marinade, sprinkle both sides with coarse salt & place on grill about 5-6" from heat. Cook 45 minutes, turning occasionally & basting with marinade. Cut against grain into 1/4" slices. Serve with Gold Sauce.
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