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

• 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