Butterflied Lamb In Sage And Rosemary
Going by its looks this butterflied lamb in sage and rosemary marinade recipe seems yummy. If it is an impressive main dish that you require, then this dish is the answer. Use the freshest of meat meatloaf available to get a delicious butterflied lamb in sage and rosemary marinade. Serve this butterflied lamb in sage and rosemary marinade at the table today and watch it disappear in delight!
- 1 small onion, grated
- 1 garlic clove, crushed
- 3/4 cup dry red wine
- 1/4 cup olive or salad oil
- 2 teaspoons salt
- 3/4 teaspoon rosemary, crushed -- 4-3 inch stalks, stripped
- 3/4 teaspoon rubbed sage - 2 clusters of fresh sage, leaves cut into 1/8" slices
- 1 4-pound lamb leg shank half, butterflied
In large stainless-steel, enamel, or glass pan, mix first 7 ingredients. Add lamb, turning to coat it with marinade; cover and refrigerate 6 hours or overnight, turning lamb occasionally. Use ! gallon ziplock baggie.
About 50 minutes before serving, prepare outdoor grill for barbecuing.
Place lamb on grill over medium heat, reserving marinade. Cook 15 to 20 minutes for medium-rare or until of desired doneness, brushing with marinade and turning lamb often.