Butterflied leg of lamb with roasted vegetabl
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Butterflied leg of lamb with roasted vegetabl
  Lamb    Legs  
Last updated 6/12/2012 1:11:34 AM. Recipe ID 39112. Report a problem with this recipe.
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      Title: Butterflied leg of lamb with roasted vegetabl
 Categories: Lamb/mutton, Bar-b-q, Main dish, Formatted
      Yield: 4 Servings
 
    1/2 c  Oil. olive
      3    Lemons; juiced
      4    Garlic cloves; minced
      3 tb Marjoram; chopped
      2 tb Rosemary; chopped
      6 lb Lamb, leg of; boned and
           -butterflied
           Salt; to taste
           Pepper,  black; to taste
      5 lg Potatoes, baking; cut into
           -6 lengthwise wedges each
      4 md Zucchini; halved lengthwise
      4    Pepper, bell, red; seeded,
           -halved lengthwise
           Lemon; wedges for serving
 
    Combine 1/3 cup of the olive oil, the lemon juice, garlic, 2
  tablespoons of the marjoram and the rosemary, and marinate the lamb
  in this mixture for 24 hours. Bring the lamb to room temperature.
    Heat broiler and broiler pan.  Remove the lamb from its marinade,
  scraping off as much of the herbs and garlic as possible. Season with
  salt and pepper to taste. Place it flat on the boiler pan, the
  thickest part at the back of the pan, and broil for 15 minutes. Turn
  the lamb and broil for 13 to 15 minutes longer. Remove from the
  broiler and let stand 10 minutes. Note:  This is also an excellent
  cut for the grill; grill until a slight bit of pink remains in the
  center, either over _low_ direct heat, or smoke-roast over indirect
  heat.
    Let roast 'rest' for 10 minutes before carving, and then slice off
  8, 1/2 inch thick slices for the current meal, and then wrap, chill
  and refrigerate the remainder of the meat for use later in the week
  (see recipes for Deviled Lamb, Lamb Hash, Couscous-lamb Salad,
  Roasted Pepper, Lamb and Watercress Focaccia Sandwiches, and Lamb
  Pita Sandwiches with Tahini Sauce).
    Combine the potatoes, the remaining 2 tb. olive oil (or slightly
  more if desired) and salt and pepper to taste in a large roasting
  pan. Place the potatoes in the oven at the same time as the lamb goes
  under the broiler. Roast, tossing once, for 25 minutes.
    Add the zucchini and peppers, tossing them with the potatoes, and
  roast until the potatoes are tneder when pierced with a knife and the
  zucchini and peppers are just tender, 12 to 15 minutes more. Season
  with additional salt if necessary, pepper and the remaining 1 tb.
  marjoram.
    Reserve 10 potato wedges for hash later in the week.
    Mound the remining vegetables on a platter and serve with the
  sliced lamb and lemon wedges.
    Note:  This recipe is for an oven with a single heating element that
  allows for simultaneous broiling and roasting. In an oven with
  seperate heating elements for oven and broiler, roast the vegetables
  first at 45 F., then broil the lamb.  Reheat the vegetables in the 10
  minutes that the lamb stands before carving.
  




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Recipe ID 39112 (Apr 03, 2005)

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