Fifteen minutes before you are ready to cook the lamb under the broiler, set the heat control at its highest point. Before turning on the heat, however, remove the broiler rack.
When the broiler is thoroughly hot, place the meat, fat-side down, on the rack. Bring the liquid in which the lamb soaked to a boil on top of the stove. Slide the rack back under the broiler. The meat should be four or five inches below the heating element. Broil the meat for about 15 minutes or until well done and browned, then turn it, using a two-pronged fork. Spoon a little of the hot liquid over the lamb and continue broiling, this time from 10 to 15 minutes depending on how well cooked you want your lamb. Serve with the hot melted butter and the juice of
Prepare a hot charcoal fire. The charcoal should cover an area slightly larger than the meat to be cooked. The coals should have burned long enough to develop a white ash before the meat is cooked. When the coals are ready, place the meat on the grill. The coals should be four or five inches beneath the meat. Immediately start basting the meat with the marinade. Cook meat for 6 minutes on one side, then turn and cook for 6 minutes on the other side. As the meat cooks, continue basting with the marinade. The meat should be well charred at this point.
Lower the fire bed or carefully shift the coals around.
This will reduce the intensity of the heat. Continue cooking, turning once or twice. The total cooking time for medium-rare meat is 25 minutes. For well-done meat, cook for 25 minutes more. Serve with the hot melted butter blended with the juice of 1 lemon.
© 1969 Craig Claiborne estate. All rights reserved.