Ingredients For Butterflied Lamb
Have the following ingredients close at hand:
- 4 lbs boneless leg of lamb
- ½ cup red wine vinegar
- ¼ cup mustard, coarse grained
- 8 cloves of garlic, minced
- 2 tbsp fresh rosemary, minced
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
To make preparing the lamb easier, ensure you have gathered all ingredients beforehand.
Preparing Butterflied Lamb
Before you begin your preparation, you will have to butterfly your leg of lamb. This is a simple enough process and can be done in just minutes. Slice the lamb approximately every inch or so, but only cut about halfway through the meat. Certainly do not cut any deeper than three-quarters through, or the meat will fall apart on the grill. Not only does this enhance the presentation of your dish, but it decreases cooking time. At some supermarkets and many butchers, you can purchase lamb that is already butterflied.
Combine the vinegar, mustard, garlic, rosemary, salt, black pepper, and olive oil in a large glass dish. This dish should be large enough that the entire leg of lamb can rest comfortably. Add the leg of lamb, and turn to coat completely and evenly. Cover the dish and refrigerate for at least eight hours. The flavor of the lamb will be enhanced if you let it marinade longer, perhaps as long as two days.
When you are ready to cook the leg of lamb, remove it from the marinade. For health reasons, discard any remaining marinade. Grill the leg of lamb on a covered grill over medium briquettes for twenty-five to thirty minutes. Turn the leg of lamb at least four times during the cooking process. Before removing it from the grill, check the thickest portion of the lamb for desired doneness.
This recipe makes eight to ten servings. Butterflied Lamb is a favorite of many Wiccans and Pagans around the time of Imbolc. Though it can be served all year round, it is especially appropriate in the winter, as it is warm and savory. It will make a wonderful addition to any table, especially when paired with young fresh vegetables or omelets.