Serious Eats: Recipes

Butterflied Leg of Lamb

[Photograph: Sydney Oland]

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)

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