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Butterflied Leg Of Lamb With Rosemary And Garlic

  Butterflied lamb leg 5 Pound (1 Leg)
  Garlic 3 Clove (15 gm), minced fine (Or To Taste)
  Minced fresh rosemary/1 1/2 teaspoons dried rosemary, crumbled 1 1⁄2 Tablespoon
  Minced fresh oregano/1 teaspoon dried oregano, crumbled 1 Tablespoon
  Fresh grated lemon zest 2 Teaspoon
  Extra virgin olive oil 4 Tablespoon
  Mint sauce 1⁄4 Cup (4 tbs) (As An Accompaniment, English Mint)
  Lemon 1 , juiced

Pat dry the lamb and arrange it on a work surface cut side up.
In a small bowl combine the garlic, the rosemary, the oregano, the lemon juice, the lemon zest, and salt and pepper to taste.
Rub the herb mixture on the cut side of the meat and sprinkle the lamb with the olive oil.
Let the lamb marinate, covered loosely, for 1 hour or chill it, covered, overnight.
Either grill the lamb over glowing coals about 5 inches from the heat for 10 to 12 minutes on each side for medium-rare meat or broil it under a preheated broiler about 4 inches from the heat for 12 to 15 minutes on each side for medium-rare meat.
Transfer the lamb to a cutting board and let it stand for 10 minutes before carving.

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