Lamb Sans Mint

* Exported from MasterCook II *

Lamb Sans Mint

Recipe By : Steven McGeady Intel Corporation, Hillsboro, Oregon, USA
Serving Size : 1 Preparation Time :0:00
Categories : Meat, Miscellaneous

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 leg of lamb -- butterflied and trim
50 g rosemary
black pepper
green onions
1 liter burgundy wine
500 ml olive oil
100 ml lemon juice
6 garlic cloves -- sliced
15 ml oregano
15 ml thyme
200 g onion -- minced

1. Carefully trimming the fat from a butterflied leg of lamb, and and=
finish the cut, as needed, so that the lamb lies flat in a butterfly shape.=
A large butterflied leg of lamb should be no more than 6 to 8 cm thick.

2. Take a liberal amount of rosemary, crush it, and rub it into the lamb. =
When crushing it, don't turn it into dust, just break it. Sprinkle some=
black pepper on the cut side of the meat.

3. Combine the remaining ingredients (wine, green onions, olive oil, lemon=
juice, garlic, oregano, thyme, and onion) into a marinade. Place the lamb=
in a shallow dish or bowl, cover as much as possible with the marinade, and=
marinate in a refrigerator, covered, for 4 to 24 hours. Turn at intervals=
to marinate evenly.

4. Grill over mesquite and charcoal on a grill with a tight-fitting lid,=
such as a Weber. Cook on one side for 25 minutes, occasionally spooning=
some leftover marinade onto the uncooked side, then turn and cook about 20=
more minutes. cooking. Make a small cut in the thickest part of the lamb=
to check for doneness: when the center is still pink, but not raw, take the=
lamb off and prepare to serve. Remember that the lamb will continue to=
cook after you take it off the grill.

5. Serve the lamb cut-side down (pretty side up). Garnish with uncooked=
green onions.

Author's Notes:
I devised this recipe after being unable to find an appropriate recipe=
in the library. It is always well received, and it looks impressive far out=
of proportion to its difficulty. Because it is simple and difficult to=
screw up, it is perfect as the centerpiece for a meal with a large group or=
with complex side dishes. Serve with a hearty rice pilaf and a vegetable.

Your butcher can butterfly a leg of lamb for you. Tell him you will be=
cooking it flat, and not rolling it back up into a roast. Ask him to be=
careful.

Difficulty : easy if you have a good butcher.
Precision : approximate measurement OK.

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