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Lemon Butterflied Leg Of Lamb

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Ingredients
  Leg lamb 5 Pound, butterflied and flattened
  Lemon juice 1⁄3 Cup (5.33 tbs), freshly squeezed
  Dark brown sugar 4 Tablespoon
  Garlic 1 Clove (5 gm), crushed with little salt
  Dijon mustard 2 Tablespoon
  Soy sauce 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Olive oil 2 Tablespoon
  Mint sauce 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) Preheat the oven to 475°F.
2) In a small bowl, put together lemon juice, brown sugar, crushed garlic, mustard, soy sauce, salt and pepper. Mix well.
3) Add oil little by little mix it thoroughly.
4) Brush the lamb with marinade one hour before cooking and leave it covered in refrigerator.

MAKING
5) Put the lamb on a wire rack in a roasting pan.
6) Roast on the highest shelf of the oven for 10 minutes on each side,
7) Brush the lamb frequently with the sauce, to keep it moist.
8) Remove from the oven, cool a bit and cover.

SERVING
9) Slice it thin, diagonally
10) Serve it warm or at room temperature, with mint sauce on side.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Roasted
Occasion: 
Thanksgiving
Ingredient: 
Meat
Interest: 
Party, Healthy
Preparation Time: 
70 Minutes
Cook Time: 
25 Minutes
Ready In: 
95 Minutes
Servings: 
8

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