The butterflied leg of lamb is a hit every time! Those who claim not to like lamb, come back for seconds and thirds.
Ingredients
Ingredients
6 lbs leg of lamb
2 Tbsp balsamic vinegar
2 Tbsp lemon juice
2 Tbsp extra virgin olive oil
2 Tbsp Dijon mustard
2 Tbsp honey
1 Tbsp chopped fresh rosemary
3 cloves garlic, minced
1 tsp freshly ground black pepper
Directions
2 Tbsp balsamic vinegar
2 Tbsp lemon juice
2 Tbsp extra virgin olive oil
2 Tbsp Dijon mustard
2 Tbsp honey
1 Tbsp chopped fresh rosemary
3 cloves garlic, minced
1 tsp freshly ground black pepper
Directions
1. Bone leg of lamb or ask the butcher to do this for you. Open up so that the
leg lies flat and is not too thick in any one spot. Trim off and discard
any excess fat.
leg lies flat and is not too thick in any one spot. Trim off and discard
any excess fat.
2. Combine vinegar with lemon juice, oil, mustard, honey, rosemary, garlic and pepper.
3. Place lamb in a plastic bag/ziplock freezer bag with the marinade.
Press out any air; allow to marinate for one hour or longer in the fridge.
Press out any air; allow to marinate for one hour or longer in the fridge.
Brush a large baking sheet with oil and place in a preheated 375˚ oven for
3-4 minutes. Place lamb on baking sheet fat side up. Roast 30 to 35
minutes for rare. Allow roast to rest 5 minutes before carving.
3-4 minutes. Place lamb on baking sheet fat side up. Roast 30 to 35
minutes for rare. Allow roast to rest 5 minutes before carving.
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