127 butterfly recipes

Grilled butterflied leg of lamb marinated in red wine vinegar, garlic, and red pepper flakes, served with a briny olive relish. A Mediterranean centerpiece for spring entertaining.

Butterflied trout brushed with a sticky sherry-fig reduction spiked with maple syrup and Dijon mustard, then broiled or grilled until flaky. An elegant 25-minute dinner.

Grilled butterflied leg of lamb in a red wine, soy, and rosemary marinade. Smoky, garlicky, and pink at the center, sliced thin for an easy backyard centerpiece.

Grilled butterflied leg of lamb marinated in Burgundy wine, fresh ginger, soy sauce, honey, and lemon. Bold, savory, and charred over medium coals.

Mock ravioli casserole: layers of butterfly pasta, a meaty tomato sauce, and a herby spinach-egg-parmesan filling. All the flavor of ravioli without rolling a single sheet of dough.

Italian braciole, a butterflied round steak rolled around prosciutto, Parmigiano, breadcrumbs, and herbs, then braised slowly in red wine and pear tomatoes until fork-tender.

Butterflied leg of lamb marinated 12 hours in honey, orange juice, Pinot Noir, soy sauce, and garlic, then grilled until pink inside. Bold, sweet-savory marinade.

Grilled trout with olive butter: butterflied whole trout marinated in Pernod and finished with a chive-flecked compound butter of black olives, shallot, and parsley. A French Provencal-style fish dinner.

Jumbo butterflied shrimp topped with a golden breadcrumb stuffing loaded with garlic, sun-dried tomato, Parmesan, and fresh herbs. Ready in 30 minutes flat.

Matambre is the classic Argentine stuffed flank steak: butterflied beef rolled jellyroll-style around spinach, carrots, hard-cooked eggs, and onion, then braised until tender and sliced into striking pinwheels.

Italian sausage stuffed shrimp with vegetables and homemade seasoning blend. Large butterflied shrimp topped with spicy sausage stuffing and baked until golden.

Butterflied prawns stuffed with Creole-seasoned crab, Parmesan, and mustard, baked and served with a rich tomato butter sauce. Bold New Orleans-inspired seafood at its finest.

A fun way to entertain the crowd, and these shrimp lejon are delicious.

Butterflied leg of lamb marinated overnight in pomegranate juice, red wine, garlic, and basil, then grilled or roasted. A show-stopping Persian-inspired main course.

Cumin-crusted turkey breasts dredged in a cornmeal-flour-cayenne coating and pan-sauteed until golden. A Southwestern-spiced turkey cutlet served sliced with salsa.

Leg of lamb stuffed with rice rolls a butterflied Pakistani-spiced lamb leg around a mushroom and rice filling, roasted to carving-perfect for a showstopper holiday main.