Blackened Butterflied Leg of Lamb |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Well I just spent a couple of hours digging this recipe up, so I figured I'd better put it in a safe place-here! It's from a Canadian Living magazine from 1986 and the page had come out!! Barbecuing is recommended for ventilation purposes-lots of smoke. Ingredients:
1 tablespoon paprika |
2 teaspoons dry mustard |
1 teaspoon white pepper |
1 teaspoon black pepper |
1 teaspoon cayenne pepper |
1 teaspoon salt |
1 teaspoon fennel seed |
1/2 teaspoon thyme |
1/2 teaspoon oregano |
1/3 cup butter |
2 minced garlic cloves |
4 lbs butter-flied leg of lamb |
Directions:
1. Combine paprika, mustard, white, black and cayenne peppers, salt, fennel, thyme and oregano. Place on large plate or baking sheet.
2. Melt butter with garlic and pour onto a separate plate or pan.
3. Dip lamb into garlic butter then into seasonings, pressing firmly onto each side.
4. Place lamb on greased grill on medium high setting; Cook for 15-20 minutes on each side, depending on thickness, or until desired doneness - 65° C (140° F) for rare, 70° C (150° F) for medium. Meat will blacken . Let rest and slice on the diagonal.
5. Alternatively, in a large heavy skillet or roasting pan, brown lamb on both sides-expect a lot of smoke-and roast in a 350°oven for 35-40 minutes.
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