Lamp Dish Recipe: Butterflied Lamb with Fresh Rosemary

Butterflied Lamb with Fresh Rosemary

Ingredients:

• 6 pounds boneless leg lamb roast, butterflied
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon fresh rosemary
• 2 teaspoons ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 bay leaf

Cooking Procedures:

1. Trim fat from lamb. Discard fat and place lamb in a pan large enough to hold it flat.
2. In a small mixing bowl, blend olive oil, lemon juice, rosemary, pepper, garlic powder, salt and crushed bay leaf. Coat lamb with mixture and marinate in the refrigerator for 4 hours. Before cooking, let lamb sit at room temperature for 30 minutes.
3. Preheat broiler.
4. Place lamb in a broiler pan and cook 5 inches under broiler for approximately 15 minutes on each side; this will produce a medium-rare roast. Remove lamb from heat about 5 degrees from desired doneness* and let sit for 10 minutes loosely covered with foil. This allows the meat to finish cooking while the juices distribute evenly throughout the roast before slicing.

Makes 16 servings.