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  Added: Sep 24, 2007  •  Visited (825)  •  Print version Print this recipe (25)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Butterflied Leg Of Lamb, Greek Style
What You Need:
  • 1 leg of lamb, 4 to 5 pounds
  • 6 tablespoons fresh lemon juice
  • ¼ cup olive oil
  • 2 teaspoons original
  • Worcestershire sauce
  • 2 teaspoons salt
  • 1 teaspoon grated lemon rind
  • ½ teaspoon dried leaf rosemary, crushed
  • ¼ teaspoon dry mustard
  • ¼ teaspoon pepper

  • How To Cook:
    1. Thaw lamb in refrigerator overnight if frozen. Remove fell (outer skin); trim any excess fat. Place leg, round side down, concave side on top.

    2. Insert a small sharp knife along side exposed bone at top. With short strokes, cut along this bone, and cut meat down to the joint.

    3. Begin again from top and release meat from other side of bone. With knife tip, follow the curve of the bone socket and release meat.

    4. Make a slit along shin bone to free remaining meat from both sides, and then lift out bone. (Save the bone and any scraps for soup.)

    5. Combine remaining ingredients in a large bowl; mix well. Add lamb, refrigerate overnight, turning often.

    6. Grill lamb over hot coals 30 to 40 minutes, or until meat is cooked to desired doneness; turn several times and baste with remaining marinade during cooking.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Europe » Greece
    Main Ingredient » Meat & Poultry » Lamb
    Dish » Main Courses

     





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