Broiled Or Grilled Butterflied Leg Of Lamb Recipe
Summary
MethodSeared
Ingredients
| 1 4- to 5-pound butterflied Australian leg of lamb, trimmed to an even thickness of 2-2 1/2 inches, patted dry | ||
| Olive oil | 2 Tablespoon | |
| Rosemary | 3 Tablespoon, minced | |
| 1 tablespoon dried | ||
| Garlic | 2 Tablespoon, minced | |
| Salt | 1 Teaspoon | |
| 1 teaspoon freshly | ||
Directions
1. To prepare the paste, place all ingredients in a small bowl and stirto mix.
2. Remove the netting from the lamb. Coat the entire surface of the lamb with the paste. Place lamb on a baking sheet, cover and refrigerate for at least 1 hour or up to 24 hou
2. Remove the netting from the lamb. Coat the entire surface of the lamb with the paste. Place lamb on a baking sheet, cover and refrigerate for at least 1 hour or up to 24 hou
Chef
