Butterflied Leg Of Lamb - Recipelink.com

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From the authors of The Silver Palate Cookbook (2.2 million copies in print), here is The Silver Palate Good Times Cookbook. This time the authors focus on entertaining company and making any occasion special with the right ingredients and imagination. With the same spirit and culinary daring that catapulted the first Silver Palate Cookbook into over 700,000 homes, the Good Times Cookbook brings to each season a sense of the memorable.

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The Silver Palate Good Times Cookbook

Authors: Julee Rosso

Date: January 1985

ISBN: 0894808311

Publisher: Workman Publishing Company

Paperback

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Butterflied Leg Of Lamb
Recipe from: The Silver Palate Good Times Cookbook
by Julee Rosso
Cookbook Heaven at Recipelink.com

A combination that will dazzle your eyes and your palate.

Makes: 8 portions

1 cup dry red wine
3/4 cup soy sauce
4 large cloves garlic, crushed
1/2 cup chopped fresh mint
2 tablespoons slightly bruised fresh rosemary or 1 tablespoon dried
1 tablespoon coarsely ground black pepper
1 butterflied leg of lamb (about 4 to 5 pounds)

Combine the wine, soy sauce, garlic, mint, rosemary, and pepper and pour over the lamb in a noncorrodible shallow baking pan. Refrigerate covered 6 hours, turning the lamb frequently.
Prepare hot coals for grilling.
Drain the meat but reserve the marinade. Grill the lamb 4 inches above the hot coals about 20 minutes on each side, basting frequently with the marinade. Check the lamb for doneness frequently after 30 minutes grilling. Cut into very thin slices and serve immediately, accompanied by corn on the cob, sliced summer tomatoes, and a green salad.

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