Butterflied leg of lamb cooks relatively quickly so you can cook it any night, not just on special occassions. I like to serve this with tzatziki and pita bread.
(Stefania's tzatziki: 1 7oz tub of plain Greek yogurt; 1 clove of garlic,pressed; 2 Persian cucumbers, grated or 1/2 a regular cucumber, grated; remove skin and seeds and squeeze liquid out of cukes. Combine everything, salt and pepper to taste. If you don't use Greek yogurt you will need to strain your yogurt for several hours by putting it in a cheese cloth and setting it in a strainer to remove as much liquid as possible.)
MARINATED BUTTERFLIED LEG OF LAMB
- 1 butterflied leg of lamb
- Marinade (see below)
- rock sea salt
- fresh ground pepper
Combine in a bowl:
- 1 cup of red wine (I used leftover beaujolais nouveau)
- 1/2 cup of balsamic vinegar (use a cheap one)
- about a tablespoon of Worcestershire sauce
- 3-4 smashed cloves of garlic
- a 6 inch sprig of fresh oregano
- a 6 inch sprig of fresh rosemary
Marinate lamb in marinade for at least 2 hours up to overnight.
Preheat oven to 475º. Remove lamb from marinade and place into an oiled roasting pan. Season with rock salt and pepper. Place in oven and roast 10 minutes, then flip, season, and roast the other side for 10 minutes. Reduce heat to 325º and continue cooking 25-40 minutes more until meat thermometer reaches 170º for medium or 180º for well-done. Let rest for 10 minutes before slicing.
Slice thinly, on a diagonal, against the grain. Serve with pan juices alongside. Serves 6.