LAMB SANS MINT
Grilled butterflied leg of lamb
I devised this recipe after being unable to find an appropriate recipe in
the library. It is always well received, and it looks impressive far out of
proportion to its difficulty. Because it is simple and difficult to screw
up, it is perfect as the centerpiece for a meal with a large group or with
complex side dishes. Serve with a hearty rice pilaf and a vegetable.
Ingredients
(Serves 4-6)
- 1 leg of lamb,
butterflied and trimmed.
- 6 Tbsp rosemary
- black pepper
- green onions
- 4 cups burgundy wine
- 2 cups olive oil
- 1/2 cup lemon juice
- 6 garlic cloves,
sliced
- 1 Tbsp oregano
- 1 Tbsp thyme
- 1 cup onion,
minced
Procedure
-
Carefully trimming the fat from a butterflied leg of lamb, and
and finish the cut, as needed, so that the lamb lies flat in
a butterfly shape. A large butterflied leg of lamb should be no more than
2 or 3 inches
thick.
-
Take a liberal amount of rosemary, crush it,
and rub it into the lamb. When crushing it, don't turn it into dust,
just break it. Sprinkle some black pepper on the cut side of the meat.
-
Combine the remaining ingredients (wine, green onions, olive oil, lemon
juice, garlic, oregano, thyme, and onion) into a marinade.
Place the
lamb in a shallow dish or bowl, cover as much as possible with the
marinade, and marinate in a refrigerator, covered, for 4 to 24 hours.
Turn at intervals to marinate evenly.
-
Grill over mesquite and charcoal on a grill with a tight-fitting lid,
such as a Weber.
Cook on one side for 25 minutes, occasionally spooning some
leftover marinade onto the uncooked side, then turn and cook
about 20 more minutes.
cooking. Make a small cut in the thickest
part of the lamb to check for doneness: when the center is still pink,
but not raw, take the lamb off and prepare to serve. Remember that
the lamb will continue to cook after you take it off the grill.
-
Serve the lamb cut-side down (pretty side up). Garnish with uncooked
green onions.
Notes
Your butcher can butterfly a leg of lamb for you.
Tell him you will be cooking it flat, and not rolling it back up into a
roast. Ask him to be careful.
Rating
Difficulty:
easy if you have a good butcher.
Time:
20 minutes preparation, overnight marinating, 45 minutes roasting.
Precision:
approximate measurement OK.
Contributor
Steven McGeady
Intel Corporation, Hillsboro, Oregon, USA
mcg@omepd.intel.com
Recipe last modified: 30 Oct 87
Original header
Path: decwrl!recipes
From: mcg@omepd.intel.com (Steven McGeady)
Newsgroups: alt.gourmand
Subject: RECIPE: Lamb sans mint
Message-ID: <12526@decwrl.DEC.COM>
Date: 29 Apr 88 05:35:16 GMT
Sender: recipes@decwrl.DEC.COM
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Organization: Intel, Portland, Oregon, USA
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