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3-4 tblsp olive oil
2 tblsp regular or low-salt soy sauce
1 crushed garlic clove
1 tblsp crushed rosemary
1 tsp lemon juice, optional
Trim the lamb as thoroughly as possible, then butterfly it. This is not a particularly easy process, but it lets you roast the lamb in 1/3 the time of doing it "as is". To butterfly the leg of lamb, you'll slit down to the bone where it lies closest to the surface, and then cut it out carefully. Use a sharp knife! You'll also need to get out the kneecap, which is not hard, but a pain. When you're done, you'll have exposed a thick vein of fat that was next to the bone; trim this out as well.
When you're done, you'll have a mess.
Essentially, you've "unwrapped" the meat from around the bone, so that it can lie flat on a roasting pan. If there are any particularly thick parts that won't lie flat, slit them (in the direction that the bone used to run) so they will. You may wish to cut off the portion of meat closest to the shank (the narrow end), because the white tendons there can make that meat tough. Use it for stock, or remove the tendons and use the rest for shish
kabob... use your imagination. Don't waste it; it's *lamb*!
Now, mix up the marinade, put the lamb into a plastic bag (Ziploc or similar self-sealing bags work extremely well) and pour the marinade over it. Work it through the bag with your fingers to coat the lamb, seal the bag, and put it into the refrigerator. Marinade it for at least an hour; overnight is better. To cook - this is the method that Julia Child calls "broil-roasting;" it produces very good results in a surprisingly short time. Arrange the lamb on a roasting pan, butterflied out so that it lies flat, with the "skin" side (i.e. the outside, not the meaty part that lay against the bone) up. Put it under the broiler for 5 minutes. Yes, you read that right - just a couple of minutes. This is to seal the surface. Now, move the lamb to a preheated 375 Farenheit (190 Centigrade) oven and roast for about 20 minutes, depending on how thick it is and your desired degree of doneness. When it's done, take it out and let it sit at room temperature for 10 minutes before carving, in order to let the meat reabsorb the juices. Butterflied lamb is a breeze to carve, but less tidy-looking than a straight roasted leg.
2 tblsp regular or low-salt soy sauce
1 crushed garlic clove
1 tblsp crushed rosemary
1 tsp lemon juice, optional
Trim the lamb as thoroughly as possible, then butterfly it. This is not a particularly easy process, but it lets you roast the lamb in 1/3 the time of doing it "as is". To butterfly the leg of lamb, you'll slit down to the bone where it lies closest to the surface, and then cut it out carefully. Use a sharp knife! You'll also need to get out the kneecap, which is not hard, but a pain. When you're done, you'll have exposed a thick vein of fat that was next to the bone; trim this out as well.
When you're done, you'll have a mess.
Essentially, you've "unwrapped" the meat from around the bone, so that it can lie flat on a roasting pan. If there are any particularly thick parts that won't lie flat, slit them (in the direction that the bone used to run) so they will. You may wish to cut off the portion of meat closest to the shank (the narrow end), because the white tendons there can make that meat tough. Use it for stock, or remove the tendons and use the rest for shishkabob... use your imagination. Don't waste it; it's *lamb*!
Now, mix up the marinade, put the lamb into a plastic bag (Ziploc or similar self-sealing bags work extremely well) and pour the marinade over it. Work it through the bag with your fingers to coat the lamb, seal the bag, and put it into the refrigerator. Marinade it for at least an hour; overnight is better. To cook - this is the method that Julia Child calls "broil-roasting;" it produces very good results in a surprisingly short time. Arrange the lamb on a roasting pan, butterflied out so that it lies flat, with the "skin" side (i.e. the outside, not the meaty part that lay against the bone) up. Put it under the broiler for 5 minutes. Yes, you read that right - just a couple of minutes. This is to seal the surface. Now, move the lamb to a preheated 375 Farenheit (190 Centigrade) oven and roast for about 20 minutes, depending on how thick it is and your desired degree of doneness. When it's done, take it out and let it sit at room temperature for 10 minutes before carving, in order to let the meat reabsorb the juices. Butterflied lamb is a breeze to carve, but less tidy-looking than a straight roasted leg.
