This butterflied leg of lamb cooks very quickly on either the outdoor grill or an indoor broiler. The lamb should be placed in a marinade for at least 24 hrs. before cooking, for it to absorb a delicious combination of piccante flavors.
Since the meat is of uneven thickness, watch it carefully during cooking so that the thickest part of the meat remains rare while the rest of the meat does not overcook.
- 1 – 6 1/2 lb. boned and butterflied leg of lamb with all the fat and sinews removed
PREPARE THE MARINADE
Chili pepper flavored oil
- 3 small dry red chili peppers, broken in half
- 3 T. olive oil
Cook the chili peppers in the olive oil until dark but not burned. Reserve, cool.
- 1 T. dry mustard
- 1 T. Dijon type mustard
- 1 tsp. sugar
- 3 T. water
- 3 large garlic cloves, peeled and crushed with the heel of a knife
Mix the above ingredients together and set aside in a covered bowl to develop the flavors.
- 1/2 C. olive oil
- 1/3 C. lemon juice
- 3 T. red wine vinegar
- 1 med. grated onion
- 2 tsp. coarsely ground black pepper
- 1 tsp. salt
- 2 tsp. dried oregano
- 2 T. fresh thyme leaves
- 1/2 C. loosely packed fresh rosemary leaves.
Finely chop the rosemary and mix together with the above ingredients including the chili pepper flavored oil and the mustard mixture.
Place a 1 gallon plastic food storage bag inside another and put the trimmed lamb inside. Place the bags in a large bowl and pour in the marinade. Seal each bag with a wire twist if it is not a ziplock bag. Turn the bag around to disperse the marinade. Refrigerate for at least 24 hrs., turning the bag occasionally.
PREPARE THE GRILL OR BROILER:
Remove the lamb from the marinade and pat it dry with paper towels. Reserve the marinade. Sprinkle each side of the lamb with S & P. Grill about 10 min., brushing with the marinade then turn the lamb and brush the other side with additional marinade. The lamb should remain medium rare on the thickest section. The internal temperature at the thickest section should read 145° – 150° F.
Transfer the lamb to a carving board and cut thin slices on the bias, against the grain. Arrange on a rosemary garnished serving platter and serve with optional lemon wedges.