Marinated grilled butterflied leg of lamb
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Leg of lamb (8-9 lb) | |
| Salt & pepper | ||
| 1 | cup | Dry red wine |
| ¼ | cup | Olive oil |
| 2 | tablespoons | Dijon mustard |
| 2 | tablespoons | Fennel seeds |
| 2 | tablespoons | Minced garlic |
| 2 | teaspoons | Dried thyme |
| 2 | teaspoons | Ground cumin |
| 1 | Crumbled bay leaf | |
| 2 | tablespoons | Butter |
Directions
Have the butcher butterfly the leg of lamb or do it at home. Cut the meat, leaving it in one piece, so it will lie flat on the grill.
Preheat broiler or charcoal grill. Prepare lamb for grilling; lay it out flat & sprinkle it on all sides with salt & generous quantity of pepper. Combine in a bowl all of the remaining ingredients except butter & blend them well. Place lamb in a dish large enough to hold it. Pour the marinade over the meat & turn & rub the lamb so it is evenly coated. It is not essential to refrigerate before cooking, but if it has been, let it return to room temperature. Remove lamb from marinade & place it flat on the grill, or if oven broiler is used, place the lamb under it 4-5" from the source of heat. Reserve the marinade. Cook the lamb on the grill or under the broiler about 10 minutes. Turn & cook another 10 minutes for rare meat; for med or well done, cook longer according to taste. Meanwhile, transfer the marinade to a saucepan, simmer for about 3 minutes & add the butter.
Transfer lamb to a baking dish & pour the marinade over it. Cover loosely with foil & let the meat rest in a warm place for 10-15 minutes. Slice meat thin & serve with pan gravy.
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