Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
The flavor of lamb can be polarizing; some people find its gaminess too strong, while others revel in it. This dish uses a marinade made of strong flavors that complement the gaminess. Once you take the lamb out of a high temperature oven, the thick herbaceous marinade turns to a very thin crust, adding just a bit of crispness to the roast. Using a butterflied leg of lamb cuts down on the cooking time, and because of varying thickness in the meat it will cook to different temperatures allowing everyone to get the doneness they want. Serve this lamb with some roasted potatoes, asparagus and a jar of mint jelly.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
Butterflied Leg of Lamb
About This Recipe
|Active time:||20 minutes|
|Total time:||45 minutes (plus allowing the lamb to site in the marinade overnight)|
|Special equipment:||Roasting dish with rack|
- 1 X 3-4 pound butterflied leg of lamb
- 5 cloves of garlic, minced
- 2 sprigs rosemary, finely chopped
- 1 sprig oregano, finely chopped
- 8 sprigs of thyme, finely chopped
- 2 anchovy filets, finely chopped
- 1/3 cup olive oil
- kosher salt and cracked black
Pat leg of lamb dry with paper towel and place in large Ziploc bag. Combine garlic, rosemary, oregano, thyme, anchovy, olive oil and a sprinkle of salt and cracked black pepper in a bowl and stir well to combine. Pour mixture over lamb in Ziploc bag; work marinade around leg of lamb in bag so that it gets into all the nooks and crannies. Place in the fridge and let sit overnight.
Preheat oven to 425°. Remove leg of lamb from bag and place on rack in large roasting pan. Roast for 30 minutes or until lamb reaches desired temperature (135° for rare, and 140-145° for medium-medium rare). Serve with roasted potatoes and asparagus and a light red wine.