Butterfly lamb with rosemary
Last updated 6/12/2012 1:11:34 AM. Recipe ID 39118. Report a problem with this recipe.
Title: Butterfly lamb with rosemary
Yield: 8 Servings
6 lb Leg of lamb, boned
2 ts Black pepper, ground
1/4 c Olive oil
1 Bay leaf
1 tb Lemon juice
1 tb Rosemary dried
1. Place the lamb in a shallow pan.
2. Combine the oil, lemon juice, rosemary, pepper and bay leaf.
Blend well and rub the mixture all over the lamb. Cover and let stand
for 2 hours or longer, unrefrigerated but in a cool place. Turn the
meat occasionally. 3. Prepare a charcoal fire or preheat the broiler.
Place the lamb on the fire or under the broiler. Grill or broil the
meat to the desired degree o doneness. Turn the meat several times as
it cooks. Cooking time will depen on the distance of the meat from
the heat, the intensity of the heat and whether the grill is covered.
It should vary from about 20 minutes for rar meat to 40 minutes for
medium well done. Let stand for 20 minutes covered with foil. Serve
Didn't find the recipe you were looking for? Search for more here!