A recipe for Butterflied Leg Of Lamb with Rosemary. Follow the simple recipe instructions for Butterflied Leg Of Lamb with Rosemary shared by other home cooking experts.
Ingredients
3/4 Cup dry red wine
1/2 Cup extra-virgin olive oil
1/3 Cup coarse-grained mustard
1/4 Cup red wine vinegar
4 Tablespoons fresh rosemary leaves
2 Tablespoons drained green peppercorns
1 Tablespoon dried oregano
2 Large garlic cloves
1 leg of lamb, boned, butterflied, trimmed
fat about 4 to 5 lbs
Directions
Combine the wine, oil, mustard, vinegar, rosemary leaves, peppercorns, oregano, and garlic in blender. Puree for 3 minutes or until rosemary is completely ground. Place lamb in large glass baking dish with 2-inch high sides. Pour marinade over lamb, cover completely and evenly. Cover; chill at least 8 hours or overnight. Let stand 2 hours at room temperature before cooking.Prepare barbecue (medium-high heat). Remove lamb from marinade. Sprinkle generously with salt and pepper. Grill turning occasionally, lamb until brown and crusty on outside and thermometer inserted into thickest part registers 130 F for medium-rare., Transfer to platter and tent with foil. Let stand 10 minutes. Cut on diagonal into thin slices.
6 Servings Bon Appetit June 1996
