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Butterflied Leg Of Lamb With Roasted Vegetables

1/2 c Oil. olive
3 Lemons; juiced
4 Garlic cloves; minced
3 tb Marjoram; chopped
2 tb Rosemary; chopped
6 lb Lamb, leg of; boned and butterflied
Salt; to taste
Pepper, black; to taste
5 lg Potatoes, baking; cut into 6 lengthwise wedges each
4 md Zucchini; halved lengthwise
4 Pepper, bell, red; seeded, halved lengthwise
Lemon; wedges for serving

Combine 1/3 cup of the olive oil, the lemon juice, garlic, 2 tablespoons of the marjoram and the rosemary, and marinate the lamb in this mixture for 24 hours. Bring the lamb to room temperature.
Heat broiler and broiler pan. Remove the lamb from its marinade, scraping off as much of the herbs and garlic as possible. Season with salt and pepper to taste. Place it flat on the boiler pan, the thickest part at the back of the pan, and broil for 15 minutes. Turn the lamb and broil for 13 to 15 minutes longer. Remove from the broiler and let stand 10 minutes.

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