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Butterflied Leg of Lamb



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Butterflied Leg of Lamb
Best of Food and Wine

1984, American Express Food & Wine Magazine Corporation


8 to 12 servings

1 tablespoon plus 1 teaspoon olive oil
1 teaspoon soy sauce
1 tablespoon finely chopped fresh rosemary
or tarragon or 1 teaspoon dried, crumbled
1 leg of lamb (about 7 pounds), trimmed of
fat, boned and butterflied
2 large garlic cloves, each cut into 12 slivers
3 tablespoons lemon juice

1 large garlic clove, crushed and chopped
1 tablespoon lemon juice
3/4 teaspoon fresh thyme or
1/4 teaspoon dried, crumbled
1 tablespoon finely chopped fresh parsley

1. Prepare the lamb: Preheat the oven to 400 degrees [F].  In a small
bowl, combine 1 tablespoon of the olive oil with the soy sauce and
2 teaspoons of the fresh rosemary or tarragon or 3/4 teaspoon of
the dried. Rub the lamb all over with the mixture.
2. With a small sharp knife, make 24 slits in the boned side of the lamb
and insert a garlic sliver in each.  Rub the lamb with the remaining
olive oil and rosemary or tarragon and pour the lemon juice over all.
3. Place the lamb, boned side down, on a broiler rack with a broiler pan underneath to catch the drippings. Roast in the oven for about 20
minutes, or until the internal temperature reaches 120 degrees [F].
 Turn the oven temperature to broil and place the lamb in the broiler
about 5 inches from the heat. Broil 2 to 3 minutes, or until the meat
starts to brown. Transfer the lamb to a carving board and let it rest
for about 10 minutes.
4. Meanwhile, prepare the sauce: Stir the garlic, lemon juice and thyme
into the pan juices, cover and keep warm.
5. To serve: Carve the lamb and transfer the slices to a serving platter. Stir
the parsley into the sauce and pour it over the lamb or pass separately.

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