Recipe(tried): Marinated Butterflied Lamb

This recipe, from Tena on AOL, gives directions for broiling. I prefer to grill it. :-9

I also make a double batch of marinade, reserving the second batch for basting. I am leary of basting with the marinade the raw meat was in.

Marinated Butterflied Lamb

One 4 lb. lamb leg shank half,
1 TBS peppercorns,
1/3 cup Burgundy or red wine,
3 TBS olive oil,
1 & 1/2 tsp salt,
1 & 1/2 tsp crushed rosemary or crushed oregano,
1 large garlic clove, slivered.

Butterfly leg of lamb:

Place lamb, fat side down on cutting board. With boning knife, cut through meat parallel to bone to expose main leg bone.

Keeping the knife blade against the bone, scrape all meat from around the bone until you reach the knee joint.

Turn leg slightly & cut around knee joint.

Continue to cut meat from knee down to second leg bone. Remove leg bone.

Since the boned lamb has an uneven thickness, cut the thicker muscles almost in half & open like a butterfly to make it flatter for a more even thickness. It will have an irregular shape. Trim excess fat from meat.

On cutting board, between double thickness of waxed paper, with meat mallet or clean hammer, pound peppercorns until coarsely cracked.

For marinade, in 8" x 12" baking dish, combine peppercorns & next 5 ingredients. Add butterflied lamb; turn over to coat evenly. Cover with lid or plastic wrap; refrigerate at least 12 hours, turning meat occasionally.

About 45 minutes before serving: Preheat broiler if manufacturing directs. Drain lamb, reserving marinade. Place lamb on rack in broiling pan. Broil about 5 inches from source of heat (or at 450 degrees) for 10 minutes, occasionally basting with marinade. Turn & broil 15 minutes longer for rare or until meat is of desired doneness. Place on carving board; enjoy!

Pam