7 lbs. leg of lamb
3 c. red wine, dry
1/2 c. olive oil
2 onions, sliced thin
1 carrot, sliced thin
1 tbsp. thyme, dried
6 parsley stems
2 bay leaves, crumbled
2 garlic cloves, minced
2 tsp. salt
1/2 tsp. pepper

Have the butcher bone, butterfly and pound the lamb to an even thickness. Make the marinade: In a large ceramic dish combine the wine, oil, onions, carrots, thyme, parsley, bay leaves, garlic, salt and pepper; add the lamb and let it marinate, covered and chilled, turning it occasionally for 1 to days. Drain the lamb, pat it dry and fit it into a grill basket (which will keep it flat while cooking). Broil the lamb under a preheated broiler 3 inches from the heat for 10 minutes on each side for medium-rare meat, or until a meat thermometer registers 140 degrees. Transfer the lamb to a cutting board, let it stand for 10 minutes and carve it diagonally. Arrange the slices on a heated platter. Yields 10 servings.