For this recipe, take a boneless leg of lamb and, like opening a book at its middle and laying it out, spread it until it is as flat as possible. Then, with a chef’s or carving knife, slice the thicker sections on the horizontal just to the point where they are still connected to the whole but can be flipped over — like turning only a chapter of the book. Do this until the entire boned leg of lamb is as even a thickness as possible.
Butterflied, skewered leg of lamb
From weber.com, this serves 12-16. Use the indirect heat method.
Ingredients
- 1 8-ounce jar Dijon-style mustard
- 1/2 cup olive oil
- 2 tablespoons dry red wine
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried basil, crushed
- 1/2 teaspoon dried oregano, crushed
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon pepper
- 1 leg of lamb (about 4 pounds), boned and butterflied
Directions
In a medium bowl, combine mustard, oil, wine, garlic, rosemary, basil, oregano, thyme, and pepper. Remove fell (paper-thin, pinkish-red, silvery layer) from outer surface of meat. Trim fat. Place lamb in a shallow dish. Spread lamb with mustard mixture. Cover and marinate 4 hours or overnight in the refrigerator. Remove lamb from marinade, reserving marinade. Thread two 12-inch skewers through meat, crisscrossing diagonally. Place lamb in center of cooking grate. Grill 45 to 55 minutes for rare (or until a meat thermometer inserted in thickest part of meat registers 140 degrees), 55 to 65 minutes for medium (160 degrees), or 1 1/4 hours for medium-well (170 degrees). Brush with reserved marinade during the last 10 minutes of grilling time.
Contact Bill St John at bsjpost@gmail.com