Butterfly Lamb with Rosemary
Yield
8 servingsPrep
20 minCook
20 minReady
Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
leg of lamb
boned |
|
| 2 | teaspoons |
black pepper
|
|
| ¼ | cup |
olive oil
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
rosemary leaves
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
leg of lamb
boned |
|
| 1E+1 | ml |
black pepper
|
|
| 59 | ml |
olive oil
|
|
| 1 | each |
bay leaves
|
*
|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
rosemary leaves
dried |
|
Directions
Place the lamb in a shallow pan.
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.
Prepare a charcoal fire or preheat the broiler.
Place the lamb on the fire or under the broiler.
Grill or broil the meat to the desired degree of doneness.
Turn the meat several times as it cooks.
Cooking time will depend on the distance of the meat from the heat, the intensity of the heat and whether the grill is covered.
It should vary from about 20 minutes for rare meat to 40 minutes for medium well done.
Let stand for 20 minutes covered with foil.
Serve sliced.
