Butterflied Leg Of Lamb
|Leg of lamb||1|
|Garlic||2 Clove (10 gm)|
|Freshly ground pepper||1 Teaspoon|
|Crushed rosemary||1 Tablespoon|
|Olive oil||3 Tablespoon|
Remove the lamb's fibrous outer membrane with a knife.
Make a deep cut lengthwise along the bone; cut and scrape the meat from the bone and "butterfly," or flatten, the meat out into a thick steak.
Crush, peel and mince the garlic and rub it into the meat along with the salt, pepper and rosemary.
Pat olive oil onto the lamb and allow to stand at room temperature for 30 minutes.
Marinated Variation: Rub the meat with salt, pepper and garlic as above.
Combine 1/2 teaspoon thyme, 1/2 teaspoon oregano, 3 tablespoons red wine vinegar, 1/2 cup red wine, 1/2 cup olive oil and 1 bay leaf.
Pour the marinade over the meat and refrigerate for 24 hours, turning the meat occasionally.
Grill as above, basting with marinade.
Serve with a sauce made of 1/2 cup melted butter flavored with the juice of 1 lemon.