Butterflied Leg of Lamb in Citrus Marinade

Name: Butterflied Leg of Lamb in Citrus Marinade
Cuisine: French
Ingredients: Oriental-style marinade; Grated rind of 1 orange; Juice of 5 large navel oranges; 2 cloves garlic, coarsely crushed; One ¼-inch-thick slice fresh ginger, peeled and coarsely chopped; 2 tablespoons fresh lemon juice; 3 tablespoons dark soy sauce; 3 tablespoons hoisin sauce; 1 whole leg of lamb, 6 to 7 pounds; Salt; Pepper from the mill

Preparation info

FFR to FCR—
6 to 8
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This recipe also works for:

Completely boned and skinned loin strip of veal, preferably free range
Turkey breast pounded to a thickness of 1½ to 2 inches
All chicken parts
Thick pork and veal chops

Ingredients

Oriental-style marinade
Grated rind of 1 orange
Juice of 5 large navel oranges

Europe
France
Main course

Method

In a small stainless steel saucepan mix together the orange rind and juice, garlic, and ginger and reduce to ⅓ cup over medium heat. Strain out the rind and ginger, then add the lemon juice, and soy and hoisin sauces. Mix well.

Completely strip the meat of all fell and underlying fat. Remove all the bones