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Butterflied Leg of Lamb
Best of Food and Wine
1984, American Express Food & Wine Magazine Corporation
8 to 12
1 tablespoon plus 1 teaspoon olive oil
1 teaspoon soy sauce
1 tablespoon finely chopped fresh rosemary
or 1 teaspoon dried, crumbled
1 leg of lamb (about 7 pounds), trimmed of
fat, boned and butterflied
2 large garlic cloves, each cut into 12 slivers
3 tablespoons lemon juice
1 large garlic clove, crushed and chopped
1 tablespoon lemon juice
3/4 teaspoon fresh thyme
1/4 teaspoon dried, crumbled
1 tablespoon finely chopped fresh parsley
1. Prepare the lamb: Preheat the oven to 400 degrees [F].
In a small
bowl, combine 1 tablespoon of the olive oil with the soy sauce
2 teaspoons of the fresh rosemary or tarragon or 3/4 teaspoon of
Rub the lamb all over with the mixture.
2. With a small sharp knife, make 24 slits in the boned side
of the lamb
and insert a garlic sliver in each. Rub the lamb with the
oil and rosemary or tarragon and pour the lemon juice over
3. Place the lamb, boned side down, on a broiler rack with a
broiler pan underneath to catch the drippings. Roast in the oven for about
or until the internal temperature reaches 120 degrees [F].
oven temperature to broil and place the lamb in the broiler
about 5 inches
the heat. Broil 2 to 3 minutes, or until the meat
starts to brown.
the lamb to a carving board and let it rest
for about 10 minutes.
4. Meanwhile, prepare the sauce: Stir the garlic,
lemon juice and thyme
into the pan juices, cover and keep warm.
5. To serve: Carve the lamb and transfer the slices
to a serving platter. Stir
the parsley into the sauce and pour it over the
lamb or pass separately.
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