You are here

Broiled Leg-of-Lamb Slices With Sauce

christopherr's picture
Ingredients
  Leg of lamb 7 Pound, boned
  Salad oil 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Oregano leaves 1 Teaspoon, dried
  Dried basil leaves 1⁄2 Teaspoon
  Bay leaves 2
  Garlic 2 Clove (10 gm), crushed
Directions

Place leg of lamb fat side down.
With sharp knife, make gashes in thick sections of lamb, to make it as uniformly thick as possible.
Remove any excess fat.
Wipe lamb with damp paper towels.
Make Marinade: In jar with tight-fitting lid, combine all marinade ingredients; shake vigor- ously to combine.
Place lamb in large, shallow baking dish.
Pour marinade over lamb.
Refrigerate, covered, over- night; turn lamb occasionally.
Place meat, fat side down, on broiler rack; broil, 4 inches from heat, 20 minutes.
Turn with tongs; brush with marinade; broil 20 minutes longer, or until desired doneness.
To serve: Remove to carving board or heated serving platter.
Slice thinly, on the diagonal.
Serve with Sauce Maitre d'Hotel.
Makes 8 servings.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Servings: 
8

Rate It

Your rating: None
3.95
Average: 4 (20 votes)