Blackened Butterflied Leg of Lamb

"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."
 
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Ready In:
50mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
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Tweaks

  1. 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.
     

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