Butterflied Leg of Lamb


Main dish

Butterflied Leg of Lamb

Ask your butcher to debone a 41/2-pound lamb leg shank half or finish boning a 4-pound semi-boneless leg roast and butterfly or slit the meat lengthwise to spread open like a thick steak. Also have butcher remove the paperlike fell and as much fat as possible from all sides of the meat. For those who don’t have a grill, we also offer instructions for oven roasting.

31/2 pounds boneless leg of lamb

1/4 cup olive oil plus more for brushing, optional

2 tablespoons soy sauce

Grated peel and juice of 1/2 lemon

2 teaspoons minced fresh rosemary

2 cloves garlic, finely minced

Lay out the lamb, boned side up, on a cutting board. Make 11/2-inch-deep slashes through the lobes of meat in two or three places.

Rub the unboned side of the lamb with a tablespoon of oil. Place oiled side down in a roasting pan. Rub the remaining oil, the soy sauce, lemon juice and peel, rosemary and garlic on the top side of the meat. Wrap in plastic and refrigerate up to 24 hours before roasting.

To cook on the grill: Heat a gas or charcoal grill to medium-low heat. Place a long skewer through the wide sides of the meat, one through the top third and the other through the bottom third, to help keep the meat in shape. Place the meat on the grill, cover and cook, turning occasionally, 15 to 25 minutes for medium rare, until a thermometer inserted in the thick part of the meat reads 125 degrees.

To roast in the oven: Heat oven to 375 degrees. Place meat boned side up in roasting pan. In the upper middle of the oven and roast 25 minutes or until a meat thermometer reads 120 degrees. Brush with additional oil and place under a preheated broiler to brown lightly.

Remove lamb from grill or broiler, cover with foil, and let sit 10 minutes before carving.

Carve starting at either of the small sides of the meat and begin carving back from the edge, angling your knife as you cut it into large, thin slices. Makes 10 to 12 servings.

Source: Adapted from “Julia & Company” by Julia Child (Knopf, 1979).

Per serving: 315 calories (52 percent from fat), 17 g fat (6.4 g saturated, 8 g monounsaturated), 139 mg cholesterol, 36 g protein, .2 g carbohydrates, 0 g fiber, 237 mg sodium.

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