Butterflied Leg of Lamb
Type: Main Dishes
For even cooking, make large cuts in the thickest part of the lamb and open them up so the lamb lies as flat as possible
Prep Time: prep 15 mins, plus marinating and resting
Cooking Time: cook 30 mins
Serves: makes 8 servings
- 4lb (1.8kg) butterflied leg of lamb, trimmed
For the marinade
- 1 cup hearty red wine
- 1 / 2 cup soy sauce
- 3 garlic cloves, minced
- 3 tbsp chopped mint
For the salsa
- 2 tbsp olive oil
- 1 garlic clove, minced
- 1 fresh hot red chile, seeded and minced
- 4 ripe fresh tomatoes, peeled, seeded, and chopped
- 1 tbsp chopped marjoram
- 2 red bell peppers, roasted, peeled and chopped
- salt and freshly ground black pepper
- To prepare the lamb, place it on a work surface, skin side down. Make 3 deep cuts in the thickest parts of the lamb, being sure not to cut all the way through. Place a piece of plastic wrap over the lamb and pound heavily with a flat meat pounder to give the meat a fairly even surface.
- For the marinade, combine the wine, soy sauce, garlic, and mint in a large zippered plastic bag. Add the lamb, close the bag, and refrigerate at least 2 hours.
- For the salsa, heat the oil in a saucepan over low heat. Add the garlic and chile and cook 3 minutes, until the garlic starts to color. Add the tomatoes and marjoram and simmer for 30 minutes, until the tomatoes are softened. Add the peppers and cook for 10 minutes more. Season with salt and pepper. Keep warm.
- Build a medium-hot fire in an outdoor grill. Remove the lamb from the marinade and pat dry. Grill, turning occasionally, about 30 minutes, until an instant-read thermometer inserted in the thickest part of the lamb reads 130°F (55°C). Let stand 10 minutes. Slice and serve with the sauce passed on the side.
- prep 15 mins, plus marinating and resting; cook 30 mins
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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