Butterflied Leg of Lamb
Butterflied Leg of Lamb
Butterflied Leg of Lamb

Butterflied Leg of Lamb with Barcelona Dill Marinade

    

December 13, 2015

Spanish flavors such as pimento and capers pair beautifully with leg of lamb.

  • Prep: 16 mins
  • Cook: 47 mins
  • Yields: 8 to 10 Servings

Ingredients

¼ cup extra-virgin olive oil

¼ cup water

6 tbsp white wine tarragon vinegar

3 tbsp capers, drained and chopped

3 tbsp finely chopped onion

3 tbsp finely chopped pimento

2 tbsp finely chopped fresh parsley

4 tsp dried dill

1 tsp coarse salt

1 tsp pepper

4-6 lbs American Lamb leg, boned and butterflied

Directions

1In a medium bowl, combine the olive oil, water, vinegar, capers, onion, pimento, parsley, dill, salt, and pepper; set aside.

2Place the lamb in a 13 x 9-inch, non-reactive dish and pour the marinade over the top. Cover and refrigerate for 4 to 6 hours. Remove the meat from the refrigerator 30 minutes before cooking.

3Broil the lamb 5 to 6 inches from the heat for 35 to 45 minutes or to desired degree of doneness. Turn the leg once during broiling time. To grill, cook over medium-hot coals. Grill lamb six inches from the coals for 40 to 50 minutes or to desired degree of doneness. Turn the leg once during grilling time.

4Check the internal temperature of the meat: 145ºF for medium-rare, 160ºF for medium, or 170ºF for well. Once the meat is done cover it and let stand 10 minutes before slicing. (The internal temperature will rise about 10 degrees during this time.)

Marinate 4 to 6 hours

Recipe and image provided by the American Lamb Board

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