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Re:Boneless leg of lamb suggestions
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Posted by: Theophan on 2019/06/28 20:42:38  

In Reply to: Boneless leg of lamb suggestions posted by Boatman on 2019/06/28 17:06:24

I haven't made this in years, but I LOVED it! From Gourmet magazine (June 1979), which never let me down. I still miss it.

Marinated Butterflied Leg of Lamb

INGREDIENTS:
7 lb. leg of lamb, butterflied
3 cups dry red wine
1/2 cup olive oil
2 onions thinly sliced
1 carrot thinly sliced
2 Tb thyme
6 parsley stems
2 bay leaves crumbled
2 garlic cloves crushed and minced
2 tsp salt
1/2 tsp pepper

DIRECTIONS:
Have the butcher bone and butterfly a 7-pound leg of lamb and pound it to an even thickness.

In a large ceramic or glass dish combine the marinade ingredients, add the lamb and let it marinate, covered and chilled, turning it occasionally, for 1 to 2 days.

Drain the lamb, pat it try with paper towels, and fit it into a basket grill, or use large skewers to keep it flat. Broil 3" from heat for 10 minutes on each side for medium-rare meat. [Now I'd do a reverse sear!]

Transfer the lamb to a cutting board, let it stand for 10 minutes, and cut it diagonally into 1/2" slices. Arrange the slices on a heated platter and garnish the platter with watercress.

Winston-Salem, NC

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