Butterflied Leg of Lamb

Name: Butterflied Leg of Lamb
Yield: 8 portions
Ingredients: 2 tablespoons slightly bruised fresh rosemary leaves or 1 tablespoon dried; ½ cup chopped fresh mint leaves; 4 large cloves garlic, crushed; ¾ cup soy sauce; 1 cup dry red wine; 1 butterflied leg of lamb (4 to 5 pounds); 1 tablespoon coarsely ground black pepper

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This is the best way we know to grill lamb—it’s easier to reach that perfect pinkness with a butterfly cut. If you’re lucky you’ll have leftovers, as it’s just great cold the next day. Think of topping this, hot or cold, with herbed mayonnaise or aïoli. Just a little smidgen will do!

Ingredients

1 cup dry red wine
¾ cup soy sauce
4 large cloves

Main course

Method

Combine the wine, soy sauce, garlic, mint, rosemary, and pepper in a small bowl, and mix well. Place the lamb in a nonreactive baking pan. Pour the mixture over the lamb, cover, and refrigerate for 6 hours, turning the lamb frequently.
Prepare hot coals for grilling.
Drain the meat, reserving the marinade. Grill the lamb 4 inches above the hot coals,