Marinated Leg of Lamb

1 leg of lamb, boned and butterflied-rolled and tied
1 teaspoon coarsely cracked pepper
4 cloves garlic, sliced
2 tablespoons vinegar
1/2 cup cream sherry
1/2 cup olive oil
2 bay leaves
1/2 teaspoon dried tarragon
2 tablespoons salt

Spread the lamb flat; sprinkle with pepper and garlic. Mix the remaining ingredients, add to the lamb and marinate in the refrigerator for 24 hours. Remove lamb from marinade and cook over hot coals on rotisserie about 3 hours. Slice as you would steak.

Servings: 10

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Cajun Country -- New Iberia, Louisiana