Denise, here's an old family favorite - you've probably found what you want to do, but maybe keep it for another time.
* Exported from MasterCook *
BUTTERFLIED LEG OF LAMB
Pomegranate marinade:
2 large onions, cut into chunks
2 cloves garlic
1 cup pomegranate juice
1/2 cup dry red wine
1/2 lemon, unpeeled and cut into chunks
2 teaspoons basil leaves
1/2 tablespoon salt
1/2 teaspoon freshly ground pepper
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1 8 lb. legs of lamb, trimmed and butterflied (not difficult nor time-consuming)
Marinade: Combine all ingredients in a food processor or blender (in batches if necessary) and puree.
Arrange lamb in a 10X14" roasting pan. Pour half the marinade over the lamb and turning to cover completely.
Marinate 8-10 hours, or up to 2 days in the refrigerator.
Wipe excess marinade from lamb.
Grill the lamb to a temperature of 130 F.
Note for testing - I think we basted these with some of the marinade while they grilled. - try it - but I don't have that in the instructions.
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Here's our homage to Daphne's day - Mexican Quesadilla with bubbly from Sutherlin, OR!!
prepping -
and....