Recipe courtesy of David Rosengarten

Pastrami-Style Butterflied Leg of Lamb

Save Recipe
  • Total: 1 hr 5 min
  • Prep: 20 min
  • Cook: 45 min
  • Yield: 8 to 10 servings.
Share This Recipe

Ingredients

Directions

  1. Butterfly leg of lamb or have your butcher do it for you. In a nonreactive bowl or pan, cover meat with yogurt, turning to coat evenly. Marinate, covered and refrigerated, for at least 12 hours or overnight. Remove from marinade and pat dry with paper towels.
  2. On a cutting board cover garlic with salt. Mince and flatten with side of a heavy knife until garlic forms a paste. Scrape into a small bowl and mix well with remaining spices. Rub butterflied leg of lamb with spice mixture. Cover tightly and marinate, refrigerated, at least 8 hours or overnight.
  3. Heat a grill or broiler until very hot. Cook on grill or broiler rack, 10 to 15 minutes each side, for rare to medium-rare meat. Remove lamb to a carving board, cover loosely with foil and let sit 10 minutes before carving into thin slices.
Yogurt and Herb-Rosted Leg of Lamb
PREMIUM
17m Intermediate 100%
CLASS
3-Ingredient Gluten-Free Flatbread
PREMIUM
17m Easy 99%
CLASS
Sweet Glazed Butterflied Chicken
PREMIUM
34m Easy 99%
CLASS
Gluten-Free Everything Bagel Bread
PREMIUM
24m Easy 98%
CLASS

11m Intermediate 97%
CLASS
Alex Guarnaschelli

Lamb Stew

34m Easy 99%
CLASS