Recipe for "leg-of-lamb-4"

NAME

     LEG-OF-LAMB-4 - Grilled butterflied leg of lamb
     This is the best recipe I have ever had for lamb.  It really
     brings  out  the flavor wonderfully. It came originally from
     the Silver Palate Good Times Cookbook.
     A wonderful side dish for this is  the  Spanish  recipe  for
     Garlic fried potatoes (PATATAS-POBRES).

INGREDIENTS (Serves 4-6)

     250 ml    red wine
     150 ml    soy sauce
     15 ml     rosemary leaves, crushed
     15 ml     fresh black pepper
     4         cloves garlic, crushed
     1         half leg of lamb, butterflied

PROCEDURE

          (1)  Mix together all of  the  ingredients  except  the
               lamb.   Place  the lamb in a bowl or pan that will
               not be corroded by the marinade (a glass 22x 33-cm
               pan works well).
          (2)  Pour most of the marinade over  the  lamb.   Swish
               the  lamb  around and get it soaked on both sides.
               Cover and marinate  in  the  refrigerator  for  at
               least several hours, turning occassionally.
          (3)  Start a fire in the grill and get the  coals  very
               warm but not flaming.  Place lamb on grill 8-10 cm
               from the coals.  Cook on this side for 20 minutes,
               basting  with  the  extra  marinade  occasionally.
               Turn the meat over and cook another 20 minutes.
          (4)  After 10 minutes on the second side, start  check-
               ing  for  doneness.   Contrary  to  many  people's
               ideas, lamb should not be  well  done  but  should
               still be a little pink.  When done, slice thin and
               serve.

NOTES

     For the meat, you need a half leg of  lamb  which  has  been
     butterflied.   A  good butcher can do this for you but don't
     be afraid of trying it yourself.  To butterfly the leg, take
     a  sharp  knife  and  start at the side and work towards the
     bone.  Once you have found the bone, work along  it  so  you
     have  one  side  completely  slit and then cut out the bone.
     Depending on which end of the leg you have, you may need  to
     puzzle  over  some  of  the  weirdnesses  of the bone shape.
     Don't discard the bone-it makes interesting soup.

RATING

     Difficulty: easy.  Time: 5  minutes  preparation,  overnight
     marinating, 40 minutes cooking.  Precision: no need to meas-
     ure.

CONTRIBUTOR

     Anita Cochran
     Astronomy Dept., The Univ. of Texas, Austin, TX, 78712
     anita@astro.as.utexas.edu  {noao, ut-sally, ut-emx}!utastro!anita