Butterflied Leg of Lamb
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2267.96-2721.55 g leg of lamb, boned, trimmed, and butterflied
- 1 garlic clove, crushed
- 177.44 ml oil
- 59.14 ml red wine vinegar
- 118.29 ml onion, chopped
- 9.85 ml Dijon mustard
- 9.85 ml salt
- 2.46 ml oregano
- 2.46 ml basil
- 2.46 ml pepper, freshly ground
- 1 bay leaf, crushed
directions
- Place meat fat side down in shallow pan.
- Mix other ingredients together and pour over lamb.
- Cover pan tightly and refrigerate overnight, turning at least once.
- Turn at least once during marinating.
- Remove from marinade 1 hour before cooking.
- Prepare grill with hot coals, or preheat broiler.
- Put meat in broiling pan or on grill fat side up.
- Sear meat.
- Baste and broil meat 25-30 minutes for rare meat, or until done, turning half way through.
- Let stand 10 minutes before slicing and serving.
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RECIPE SUBMITTED BY
Wendy H.
United States