Stuffed Butterflied Leg Of Lamb With Caramelized Lemon Jus
Serves: 3
Floy Nolan
1 January 1970
Based on User reviews:
55
Spice
44
Sweetness
46
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Open lamb, boned side up, like book
2
Trim most sinew and fat, being careful not to cut any holes in meat
3
Make one 3/4-to 1-inch-deep full-length cut in each thick portion of lamb (do not cut through to work surface)
4
Cover lamb with sheet of plastic wrap
5
Using rolling pin, pound to even 1- to 1 1/2-inch thickness (lamb will be about 8x19 inches)
6
Peel off plastic wrap
7
Sprinkle lamb evenly with salt and pepper, chopped garlic, and lemon peel
8
Top with 15 sage leaves, spaced evenly apart
9
Cover with pancetta
10
Starting at 1 long side, fold lamb in half
11
Tie lamb tightly at 2-inch intervals into long roll
12
Using small knife, make deep slits in lamb and insert slice of garlic and piece of sage leaf in each slit
13
Sprinkle lamb with salt and pepper
14
DO AHEAD: Can be made 1 day ahead
15
Cover and chill
16
Whisk lemon juice and oil in medium bowl; season with salt and pepper
17
Brush mixture all over lamb and let stand at room temperature 1 hour
18
Prepare barbecue (medium-high heat)
19
Place lamb on grill and sear on all sides
20
Continue to grill until thermometer inserted into thickest part registers 130°F for rare, turning and brushing occasionally with lemon juice mixture, about 45 minutes
21
Transfer to cutting board
22
Let rest 10 minutes
23
Cut lamb into 1/2-inch-thick slices
24
Serve with Caramelized Lemon Jus
25
Open lamb, boned side up, like book
26
Trim most sinew and fat, being careful not to cut any holes in meat
27
Make one 3/4-to 1-inch-deep full-length cut in each thick portion of lamb (do not cut through to work surface)
28
Cover lamb with sheet of plastic wrap
29
Using rolling pin, pound to even 1- to 1 1/2-inch thickness (lamb will be about 8x19 inches)
30
Peel off plastic wrap
31
Sprinkle lamb evenly with salt and pepper, chopped garlic, and lemon peel
32
Top with 15 sage leaves, spaced evenly apart
33
Cover with pancetta
34
Starting at 1 long side, fold lamb in half
35
Tie lamb tightly at 2-inch intervals into long roll
36
Using small knife, make deep slits in lamb and insert slice of garlic and piece of sage leaf in each slit
37
Sprinkle lamb with salt and pepper
38
DO AHEAD: Can be made 1 day ahead
39
Cover and chill
40
Whisk lemon juice and oil in medium bowl; season with salt and pepper
41
Brush mixture all over lamb and let stand at room temperature 1 hour
42
Prepare barbecue (medium-high heat)
43
Place lamb on grill and sear on all sides
44
Continue to grill until thermometer inserted into thickest part registers 130°F for rare, turning and brushing occasionally with lemon juice mixture, about 45 minutes
45
Transfer to cutting board
46
Let rest 10 minutes
47
Cut lamb into 1/2-inch-thick slices
48
Serve with Caramelized Lemon Jus