Butterflied Leg of Lamb - With Attitude! |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 3 |
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This is an easy - cook it in an hour - recipe for a boneless butterflied leg of lamb. This recipe can be adapted for bone-in leg of lamb - just adjust for the size of the piece of meat. For a different taste, replace curry powder with 1 tbs dijon mustard. Different effect, but same base. I developed this recipe while just playing around in the kitchen one day - wanting to give my lamb a subtle kick without taking it over the top. This has become an absolute family favorite. Ingredients:
2 -3 lbs butterflied leg of lamb |
20 garlic cloves, crushed (3 tbs yield) |
3 tablespoons olive oil |
1 1/2 teaspoons salt |
1 tablespoon pepper |
2 tablespoons crushed rosemary |
1 tablespoon white wine (optional) |
1 1/2 teaspoons yellow curry powder |
Directions:
1. Preheat oven to 350 (or prepare grill if you prefer). Lay out butterflied leg of lamb - fat side down - on a pan with a rack.
2. Mix remaining ingredients in a small bowl, and lightly coat both sides of the meat. Bake on center rack of oven for 50 minutes for rare, 1 hour for medium, or to your preference. Medium rare to medium for best taste.
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