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Butterflied Leg of Lamb

Source of Recipe


Best of Food & Wine



List of Ingredients



• 1 Tbsp plus 1 tsp olive oil
  
• 1 tsp soy sauce
  
• 1 Tbsp finely chopped fresh rosemary or tarragon (or 1 tsp dried, crumbled)
  
• 1 leg of lamb (about 7 pounds), trimmed of fat, boned and butterflied
  
• 2 large garlic cloves, each cut into 12 slivers
  
• 3 Tbsp lemon juice
  
• .
  
• -- Sauce--
  
• 1 large garlic clove, crushed and chopped
  
• 1 Tbsp lemon juice
  
• 3/4 tsp fresh thyme (or 1/4 tsp dried, crumbled)
  
• 1 Tbsp finely chopped fresh parsley
  






Instructions



1. Prepare the lamb:
   Preheat the oven to 400 degrees. In a small bowl, combine 1 tablespoon of the olive oil with the soy sauce and 2 teaspoons of the fresh rosemary or tarragon (or 3/4 teaspoon of the dried). Rub the lamb all over with the mixture.
   
   
2. With a small sharp knife, make 24 slits in the boned side of the lamb and insert a garlic sliver in each. Rub the lamb with the remaining olive oil and rosemary or tarragon and pour the lemon juice over all.
   
   
3. Place the lamb, boned side down, on a broiler rack with a broiler pan underneath to catch the drippings. Roast in the oven for about 20 minutes, or until the internal temperature reaches 120 degrees (F). Turn the oven temperature to broil and place the lamb in the broiler about 5 inches from the heat. Broil 2 to 3 minutes, or until the meat starts to brown. Transfer the lamb to a carving board and let it rest for about 10 minutes.
   
   
4. Meanwhile, prepare the sauce:
   Stir the garlic, lemon juice, and thyme into the pan juices, cover and keep warm.
   
   
5. To serve:
   Carve the lamb and transfer the slices to a serving platter. Stir the parsley into the sauce and pour it over the lamb or pass separately.
   
   Makes 8 to 10 servings.