1 butterflied leg of lamb (4 to 5 pounds) - ask the butcher to trim, bone, and butterfly it for you
Instructions
Combine the wine, soy sauce, garlic, mint, rosemary, and
pepper in a small bowl and mix well. Pour the mixture over the
lamb, cover, and refrigerate for at least 6 hours, turning lamb
frequently. (Can marinate overnight.)
Prepare grill. Drain the meat but reserve the marinade. Grill the lamb 4 inches above
the hot coals, basting frequently with the marinade, about 20 minutes on each side, or
until an instant-read thermometer horizontally inserted into thickest part of meat
registers 125°F for medium-rare. Check the lamb for doneness frequently after 30
minutes of grilling.
Alternatively, roast lamb in a roasting pan in middle of a 425°F
oven about 25 minutes, or until an instant-read thermometer
horizontally inserted into meat registers 125°F for medium-
rare.
Cut into very thin slices and serve immediately.
Serving
Suggestions
Great with corn on the cob.
Originally Submitted
8/5/2014
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