Butterfly Lamb with Rosemary

Name: Butterfly Lamb with Rosemary
Yield: 8 Servings.
Ingredients: ¼ cup olive oil; 1 (5½- to 6-pound) boned leg of lamb in 1 piece; 1 tablespoon dried, crumbled rosemary; 1 tablespoon lemon juice; 1 bay leaf; 2 teaspoons coarsely ground black pepper

Preparation info

8
Servings.

Difficulty
Medium

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

1 (5½- to 6-pound) boned leg of lamb in 1 piece
¼ cup

Main course
Gluten-free

Method

Trim off most of the surface fat and tough outer coating of the lamb. Place the lamb in a shallow pan that will hold it snugly.
Combine the oil, lemon juice, rosemary, pepper, and bay leaf. Blend well and rub the mixture all over the lamb. Cover and let stand for 2 hours or longer, unrefrigerated but in a cool place. Turn the meat occasionally as it stands.