Butterflied Leg of Lamb with Rosemary
Yield
15 servingsPrep
20 minCook
40 minReady
9 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
red wine
dry |
*
|
| ½ | cup |
olive oil, extra-virgin
|
|
| ⅓ | cup |
prepared mustard
coarse |
|
| ¼ | cup |
red wine vinegar
|
|
| 4 | tablespoons |
rosemary leaves
|
|
| 2 | tablespoons |
green peppercorns
|
*
|
| 1 | tablespoon |
oregano
dried |
|
| 2 | large |
garlic cloves
|
*
|
| 5 | pounds |
leg of lamb
boned, butterflied, trimmed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
red wine
dry |
*
|
| 118 | ml |
olive oil, extra-virgin
|
|
| 79 | ml |
prepared mustard
coarse |
|
| 59 | ml |
red wine vinegar
|
|
| 6E+1 | ml |
rosemary leaves
|
|
| 3E+1 | ml |
green peppercorns
|
*
|
| 15 | ml |
oregano
dried |
|
| 2 | large |
garlic cloves
|
*
|
| 2.3 | kg |
leg of lamb
boned, butterflied, trimmed |
|
Directions
Combine the wine, oil, mustard, vinegar, rosemary leaves, peppercorns, oregano, and garlic in blender.
Purée for 3 minutes or until rosemary is completely ground.
Place lamb in large glass baking dish with 2-inch high sides.
Pour marinade over lamb, cover completely and evenly.
Cover; chill at least 8 hours or overnight.
Let stand 2 hours at room temperature before cooking.
Prepare barbecue (medium-high heat).
Remove lamb from marinade.
Sprinkle generously with salt and pepper.
Grill turning occasionally, lamb until brown and crusty on outside and thermometer inserted into thickest part registers 130 degrees F for medium-rare.
Transfer to platter and tent with foil.
Let stand 10 minutes. Cut on diagonal into thin slices.
