Marinated Butterflied Lamb Recipe
Ingredients
1 tablespoon peppercorns
1/3 cup Burgundy wine
3 tablespoons olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons oregano leaves, crushed
1 garlic clove, slivered
1 4-pound lamb leg shank half, butterflied
Directions
1. On cutting board, between double thickness of waxed paper, with meat mallet or clean hammer, pound peppercorns until coarsely cracked.
2. For marinade, in 12" by 8" baking dish, combine peppercorns and next 5 ingredients. Add butterflied lamb; turn over to coat evenly. Cover with plastic wrap; refrigerate at least 12 hours, turning meat occasionally.
3. About 45 minutes before serving, preheat broiler if manufacturer directs. Drain lamb, reserving marinade. Place lamb on rack in broiling pan. Broil 30 minutes for medium-rare or until meat is of desired doneness, occasionally basting with marinade and turning meat once.
2. For marinade, in 12" by 8" baking dish, combine peppercorns and next 5 ingredients. Add butterflied lamb; turn over to coat evenly. Cover with plastic wrap; refrigerate at least 12 hours, turning meat occasionally.
3. About 45 minutes before serving, preheat broiler if manufacturer directs. Drain lamb, reserving marinade. Place lamb on rack in broiling pan. Broil 30 minutes for medium-rare or until meat is of desired doneness, occasionally basting with marinade and turning meat once.
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