Herbed Lamb with Apples

1/2 C. apple juice or apple cider
1/4 tsp. finely shredded lemon peel
2 Tbsp. lemon juice
1 Tbsp. honey
1 tsp. dried rosemary, crushed
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
3-1/2 lb. leg of lamb, sirloin half, boned and butterflied
4 small appleas, cored and sliced crosswise into 1/2-inch rings

1. For marinade, stir together apple juice, lemon peel, lemon juice, honey, rosemary, garlic, salt and pepper.  Set aside

2. Place lamb, boned side up, between two pieces of clear plastic wrap.  Working from the center to the edges, pound lightly with a meat mallet to 1-inch thickness.  Place in a shallow dish.  Pour marinade over lamb.  Cover and marinate in the refrigerator 4-24 hours.  Drain lamb, reserving marinade.

3. Place apples on an 18x24 inch piece of heavy foil.  Sprinkle with 3 Tbsp. of reserved marinade.  Bring up long edges of foil and, leaving a little space for steam expansion, seal foil tightly with a double fold.  Fold short ends to seal.

4. Grill lamb and apples on an uncovered grill directly over medium coals for 15 minutes.  Turn labn and fril to desired doneness, allowing 15-25 minutes more for medium.  Brush lamb often with marinade.  Grill appleas about 15 minutes or more until tender, turning foil packets frequently.

Nutrition: 209 calories; 6g fat; 12g carbs; 25g protein