Butterflied Leg of Lamb
Source of Recipe
about.com
List of Ingredients
Makes 10 servings.
5 pounds leg of lamb, boned & butterflied
4 large garlic cloves, peeled & minced
1/4 cup fresh parsley, minced, OR 2 Tbsp dried parsley flakes
1 tsp dried rosemary
1 tsp dried onion flakes
1 tsp lemon pepper
1 tsp oregano
2 Tbsp Worcestershire sauce
2 Tbsp Dijon mustard
1/2 cup fresh lemon juice
1/3 cup olive oil
2 tsp liquid smoke (optional)Recipe
Wipe both sides of lamb with damp paper towels; trim off fat. To make lamb as even as possible, place large pieces of wax paper under and over butterflied lamb. Use a meat mallet or a heavy fry pan to flatten lamb as evenly as possible. (If ordering lamb from a butcher, ask him to make the meat even and remove the fat).
Using a whisk or fork, combine remaining ingredients in a 2-cup measuring cup. Place lamb in an extra large plastic bag. Pour marinade over meat and seal securely. Turn bag to evenly coat meat with marinade. Place closed bag on a baking sheet and refrigerate 8 hours or overnight, turning bag at least 4 times to evenly marinate lamb.
Remove lamb from refrigerator; let stand at room temperature for no more than 1 hour. Spray grill or broiler pan with cooking spray; preheat grill or broiler.
Reserve marinade for basting and place lamb on grill or broiler pan; baste with marinade. Depending on size of meat, cook lamb for about 50 minutes, basting and turning meat every 15 minutes. Lamb is cooked when instant meat thermometer reaches 145ºF for medium, or 165ºF for well done. Do not overcook!
Remove meat from grill or boiler; cover with aluminum foil. Let meat rest about 15 minutes for easier slicing.
Nutritional Information (per serving): 237 Cal; 13 g Total Fat; 2 g Carb; 80 mg Cholesterol; 128 mg Sodium; 26 g Protein.
Dietary Exchanges: 4 Lean Meat; 2-1/2 Fat.
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