Butterflied Lamb with Lemon Mustard Sauce Recipe
Ingredients
| 1 7- to 8-pound leg of lamb, boned and butterflied | ||
| Ground pepper | 1 To taste | |
| Lemon-Mustard Sauce | ||
| Salt | To Taste | |
Directions
Adjust oven rack to about 6 inches below broiler and preheat broiler.
Place lamb fat side up on rack in shallow pan.
Broil meat 10 to 15 minutes.
Turn and broil until instant-reading meat thermometer registers 130°F, about 8 to 10 minutes.
Remove from oven and let rest in warm area 10 to 15 minutes.
Season to taste with salt and pepper.
Slice lamb thinly and arrange on heated serving platter.
Pour sauce over meat and serve.
Place lamb fat side up on rack in shallow pan.
Broil meat 10 to 15 minutes.
Turn and broil until instant-reading meat thermometer registers 130°F, about 8 to 10 minutes.
Remove from oven and let rest in warm area 10 to 15 minutes.
Season to taste with salt and pepper.
Slice lamb thinly and arrange on heated serving platter.
Pour sauce over meat and serve.
Chef
