Bernstein's Butterflied Leg of Lamb
- Ready In:
- 40mins
- Ingredients:
- 3
- Serves:
-
16
ingredients
- 1 (4 lb) boneless leg of lamb
- 2 tablespoons dried rosemary
- 1 (14 ounce) bottle bernstein's Italian dressing
directions
- Purchase boneless butterflied leg of lamb or have butcher bone lamb and slit lengthwise to spread it flat (like a thick steak; do not pound or flatten) Trim away fat layer to within 1/8 inch.
- Sprinkle liberally with rosemary and place in 2 gallon zipper bag with Bernstein's Italian dressing; close bag and place flat on large pan; refrigerate at least 24 hours; turn every few hours to insure that lamb is evenly marinated.
- Remove lamb from bag, reserving marinade. Place meat fat-side up on grill over hot coals or on gas grill at 400 degrees F. Have a squirt bottle of water handy to douse flame-ups. Grill to desired doneness basting with remaining dressing during first 20 minutes; discard remaining marinade; turn lamb once to brown both sides (about 30-40 minutes total cooking time).
- Remove from grill to carving board and carve across the grain into slices (doneness will vary from medium rare at thickest part to well done at thinnest part).
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RECIPE SUBMITTED BY
Kitchen Klown
Monroe
My earliest memory is of me sitting in my mother's lap on the porch of a rented house in Panama City, Florida. I was3 years old and singing "My mommy told me, if I be goody...," and my mother was crying because she was homesick. The year was 1942. Later that same year, we moved back home to Eastpoint, Florida, a tiny community on the shore of the Apalachicola Bay. My dad built our home, a tiny shotgun house overlooking the Bay, and we were all very happy, especially Mama. My aunt and uncle lived next door and had a large garden, a well for water and a cow for milk. Our meals consisted mostly of garden vegetables, sweet milk (fresh whole milk), and lots of seafood. Apalachicola Bay, yielded an abundance of delicious seafood, mostly fish, shrimp, crabs and oysters. The beach was so cluttered with blue crabs that they could be quickly and easily scooped up for a tasty boil. All the men had cast nets and caught mullet which were pan fried and served with navy beans cooked low and slow, biscuits and tomato gravy. I remember my grandmother mixing the leftover navy beans with chopped onions and baking them in her wood burning stove, and they were delicious.