Recipe Preparation: cook

Recipe Serves: 4

Ingredients for Marinated Lamb Recipe

Marinated Butterfly Leg Of Lamb

1 c Red wine
1/2 c Soy sauce (up to 3/4 C)
1 tb Rosemary leaves, crushed
1 tb Black pepper, fresh
4 Garlic cloves, crushed
1 Half leg of lamb, butterflied

Marinated Lamb Preparation

Mix together all of the ingredients except the lamb. Place the lamb in a bowl or pan that will not be corroded by the marinade (a glass 9×13 pan works well).

Pour most of the marinade over the lamb. Swish the lamb around and get it soaked on both sides. Cover and marinate in the refrigerator for at least several hours, turning occasionally.

Start a fire in the grill and get the coals very warm but not flaming.

Place lamb on grill about 3-4 inches from the coals. Cook on this side for 20 minutes, basting with the extra marinade occasionally. Turn the meat over and cook another 20 minutes.

After 10 minutes on the second side, start checking for doneness.

Contrary to many people’s ideas, lamb should not be well done but should still be a little pink (medium rare to medium is perfect in my opinion). When done, slice thin and serve.

NOTES: * Grilled butterflied leg of lamb – This is the best recipe I have ever had for lamb. It really brings out the flavor wonderfully, and because it’s grilled, it’s quite a good low fat recipe.

Yield: Serves 4-6.

* For the meat, you need a half leg of lamb which has been butterflied. A good butcher can do this for you but don’t be afraid of trying it yourself. To butterfly the leg, take a sharp knife and start at the side and work towards the bone.

Once you have found the bone, work along it so you have one side completely slit and then cut out the bone. You can keep the bone to use as a stock for soup.

: Difficulty: easy. : Time: 5 minutes preparation, overnight marinating, 40 minutes cooking.

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Recipe Preparation: broil

Recipe Serves: 6

Ingredients for Grilled Butterflied Leg of Lamb Recipe

Grilled And Marinated Leg Of Lamb

2kg Leg of lamb, butterflied
2 ts Salt
2 Garlic cloves, chopped
1 c Olive oil
2 Lemons, juiced
1/3 c Tomato paste
2 ts Rosemary
1/2 ts Black pepper, ground coarse
1/2 ts Marjoram
1/2 ts Oregano
1/2 ts Savory

Grilled Butterflied Leg of Lamb Preparation

Have the butcher butterfly the leg of lamb, or do it yourself.

Combine all remaining ingredients in a glass, enamel, stainless, or plastic container and beat with a whisk or fork until combined. It takes a few minutes.

Add the lamb, turning it to make sure it is coated on all sides. Marinate two hours at room temperature, or overnight in the refrigerator. Check occasionally to make sure that it is still coated with the marinade and re-cover as necessary.

Grill outside, or broil inside at about 20cm from the flame for 15 minutes on each side, brushing occasionally with the marinade.

Serve sliced thin (hot) with the rest of the marinade, heated.

NOTES: * Leg of Lamb with Rosemary & Tomato Baste -I have used this recipe a number of times, and have found that the marinade, in and of itself, is excellent for any type of lamb.

Yield: Serves 6-8.

* This also makes wonderful sandwiches if there are any leftovers, and is one of the tastier low fat recipes around.

: Difficulty: easy. : Time: several hours marinating, 30 minutes cooking.

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Free Recipe Sweet and Sour Leg of Lamb

Recipe Preparation: boil

Recipe Serves: 1

Ingredients for Sweet and Sour Leg of Lamb Recipe

1 Leg of lamb; butterflied,
Boneless (6-8 lbs.)
1/2 c Pineapple preserves
1/3 c Vinegar
1/4 c Soy sauce
1/4 c Brown sugar
1 ts Salt
1/4 ts Liquid smoke
2 tb Cornstarch
1/4 c Cold water

Sweet and Sour Leg of Lamb Preparation

Put butterflied leg of lamb on rack of roasting pan and place in preheated 325F oven.

Combine all ingredients except cornstarch and water in saucepan over low heat. Stir cornstarch into cold water until smooth, then add to saucepan, stirring constantly.

Cook and stir until mixture comes to a boil. Allow to simmer 3 minutes, or until thickened and clear.

Baste lamb with sauce every 10 to 14 minutes through roasting time (1 1/2 hours, or until meat thermometer registers 170F for medium doneness).

Serves 6 to 8.

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