Broiled Leg-of-Lamb Slices with Sauce Recipe
Are you looking for a yummy Broiled Leg-of-lamb Slices With Sauce recipe? A yummy Main Dish dish that I recommend to my friends is this recipe of Broiled Leg-of-lamb Slices With Sauce. Whenever I have European friends visiting I always prepare Broiled Leg-of-lamb Slices With Sauce which is most loved by them. In case you try out this Broiled Leg-of-lamb Slices With Sauce, make it a point to get back with your feedback and comments .
Ingredients
7-lb leg of lamb, boned
Marinade:
1/2 cup salad oil
1/4 cup lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
2 bay leaves
2 cloves garlic, crushed
Directions
Place leg of lamb fat side down.
With sharp knife, make gashes in thick sections of lamb, to make it as uniformly thick as possible.
Remove any excess fat.
Wipe lamb with damp paper towels.
Make Marinade: In jar with tight-fitting lid, combine all marinade ingredients; shake vigor- ously to combine.
Place lamb in large, shallow baking dish.
Pour marinade over lamb.
Refrigerate, covered, over- night; turn lamb occasionally.
Place meat, fat side down, on broiler rack; broil, 4 inches from heat, 20 minutes.
Turn with tongs; brush with marinade; broil 20 minutes longer, or until desired doneness.
To serve: Remove to carving board or heated serving platter.
Slice thinly, on the diagonal.
Serve with Sauce Maitre d'Hotel.
Makes 8 servings.
With sharp knife, make gashes in thick sections of lamb, to make it as uniformly thick as possible.
Remove any excess fat.
Wipe lamb with damp paper towels.
Make Marinade: In jar with tight-fitting lid, combine all marinade ingredients; shake vigor- ously to combine.
Place lamb in large, shallow baking dish.
Pour marinade over lamb.
Refrigerate, covered, over- night; turn lamb occasionally.
Place meat, fat side down, on broiler rack; broil, 4 inches from heat, 20 minutes.
Turn with tongs; brush with marinade; broil 20 minutes longer, or until desired doneness.
To serve: Remove to carving board or heated serving platter.
Slice thinly, on the diagonal.
Serve with Sauce Maitre d'Hotel.
Makes 8 servings.
