Butterflied Lamb with Fresh Rosemary
Impress your friends and family with this wonderful match of lamb and rosemary. Meat will be tender and flavorful, with a wonderfully caramelized exterior. Marinate in refrigerator for 4 hours.
INGREDIENTS:
6 lbs boneless leg lamb roast, butterflied
1/4 cup olive oil
2 tbs lemon juice
1 tbs fresh rosemary
2 tsp ground black pepper
1 tsp garlic powder
1 tsp salt
1 whole bay leaf
DIRECTIONS:
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(Rare 140F, Medium 160F, Well Done 170F) and let sit for 10 minutes, covered with foil, allowing the meat to finish cooking while the juices distribute evenly throughout the roast before slicing.
Prep: 10 minutes
Cook: 30 minutes
Serves: 16