Recipe -- Herb Butterflied Leg of Lamb

October 15, 2004

Herb Butterflied Leg of Lamb

(Serves 12)

 

1 leg of American lamb, boned and butterflied* (about 4 to 6 lbs.)

? cup salad oil

? cup water

1/3 cup lemon juice

? cup dry sherry or apple juice

2 Tablespoons grated onion

1 teaspoon salt

? teaspoon powered oregano

? teaspoon crushed thyme leaves

 

  1. Place lamb in large, shallow baking dish.
  2. Blend remaining ingredients and pour over lamb.
  3. Cover and marinate 8 hours or overnight in refrigerator, turning occasionally.
  4. Broil, fat side up, 4 to 6 inches from source of heat, about 20-25 minutes on each side, or to desired degree of doneness, brushing occasionally with marinade.

(*Have butcher bone out leg of lamb; slit leg lengthwise and spread flat.)



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