Prep 10 mins
Cook 40 mins
Well I just spent a couple of hours digging this recipe up, so I figured I'd better put it in a safe place-here! It's from a Canadian Living magazine from 1986 and the page had come out!! Barbecuing is recommended for ventilation purposes-lots of smoke.
- 1 tablespoon paprika
- 2 teaspoons dry mustard
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon fennel seed
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon oregano
- 1⁄3 cup butter
- 2 minced garlic cloves
- 4 lbs butter-flied leg of lamb
- Combine paprika, mustard, white, black and cayenne peppers, salt, fennel, thyme and oregano. Place on large plate or baking sheet.
- Melt butter with garlic and pour onto a separate plate or pan.
- Dip lamb into garlic butter then into seasonings, pressing firmly onto each side.
- Place lamb on greased grill on medium high setting; Cook for 15-20 minutes on each side, depending on thickness, or until desired doneness - 65° C (140° F) for rare, 70° C (150° F) for medium. Meat will "blacken". Let rest and slice on the diagonal.
- Alternatively, in a large heavy skillet or roasting pan, brown lamb on both sides-expect a lot of smoke-and roast in a 350°oven for 35-40 minutes.
This is utterly marvelous. We used spicy Hungarian paprika instead of sweet and olive oil instead of butter. The butterflied lamb grilled up in half an hour and I wouldn't be surprised if everyone in the neighborhood isn't still wondering what the great aroma was all about. This is fine enough to serve to royalty -- or in-laws -- or the boss.