BUTTERFLIED BASIL LEG OF LAMB
3 7-lbs each American lamb legs, boned and butterflied
1 tablespoon garlic powder
6 quarts water
2 quarts liquid smoke
1/4 cup dried basil leaves
3 tablespoons salt
2 teaspoons pepper
Rub butterflied lamb legs with garlic powder; place in a container. Add mixture of water and liquid smoke; lamb should be completely covered. Cover, refrigerate and marinate 12 to 14 hours.
Drain lamb and sprinkle both sides with basil, salt and pepper. Place on rack in roasting pan. Bake in a 325ÂºF oven for 1-1/2 to 2 hours or until desired degree of doneness: 145ÂºF for medium-rare, 160ÂºF for medium or 170ÂºF for well.
Once meat is done, cover and let stand 10 minutes before slicing.