Lamb Butterflied Leg of

By Gibby

This is an outstanding version of Butterflied Leg of lamb done with traditional seasonings. I serve this dish with steamed green beans and what I call dirty rice... Wonderful dinner.

Ingredients

• Leg of Lamb
• 4 tbsps of olive oil,
• 2 tbps red wine vinegar,
• the juice of 1/2 lemon
• the zest of the lemon
• 1 tbsp of rosemary leaves
• 2 cloves of garlic.
• Dirty Rice
• 3 green onions
• 1 large field tomato or 2 roma tomatoes
• 2 tsp Mrs Dash or other vegetable seasoning
• Green Beans (steamed)

Preparation

Step 1

Debone the leg of lamb and remove as much of the fat from the outside and inside pockets as possible without damaging the ouside tissue. Lay flat and using 1 tbsp of olive oil rub into outer side of the leg tissue.

Chop lemon zest, garlic cloves and rosemary into fine mince and then mix all ingredients together in a bowl. Turn leg of lamb over and rest with the inside facing up. Rub the marinade mixture into the exposed interior surface of the leg. Cover with plastic wrap and rest overnight in the fidge or for 1 to 2 hours on the counter at room temperature.

Dirty Rice
Prepare 4 cups of your favourite rice. Mix in 3 chopped green onions, all parts, 1 large chopped firm tomato seeded, and 2 tsp of Mrs. Dash)..

Lamb
Set barbeque grill to high heat or oven to broil at 400 F. Cook on grill (or in open dish in oven) with outside of buttefied leg facing the heat source. Cook turning every 5 minutes until internal temperature of thickest pieces register 120 F. You don't want if to burn. Therefore reduce heat as required if cooking too fast. Remove from heat, cover with tin foil and let rest for 10 minutes. Slice and serve.