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Butterflied Lamb Recipe

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This recipe for Butterflied Lamb, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Collins
Added: Sunday, February 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 leg of lamb, boned, flattened, with most of fat removed.

Marinade
1 clove garlic, crushed
2/3 cup oil
4 tablespoons lemon juice or cup wine vinegar
cup chopped onion
2 teaspoons prepared Dijon mustard
2 teaspoons salt
teaspoon oregano
teaspoon basil
Dash freshly ground pepper
1 bay leaf, crushed
Crushed mint leaves

Directions:
Directions:
Mix ingredients for marinade. Place lamb in broiler pan, add most of the marinade and let stand a few hours. Broil over hot coals about 45 minutes to 1 hour (or under broiler), basting with leftover marinade. Meat should be charred outside and pink inside.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Due to a difference in thickness of meat, some portions will be pink and some will-done. Everyone will be happy.

 

 

 

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