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ROASTED BUTTERFLIED LAMB Recipe

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This recipe for ROASTED BUTTERFLIED LAMB, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, April 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons mixed dry white, green and black peppercorns, crushed
1 fresh rosemary sprig
4 fresh mint sprigs
5 garlic cloves, crushed
1/2 cup raspberry vinegar
4 tablespoons soy sauce
2/3 cup dry white wine
1 (5 lb.) leg of lamb, boned and left flat
4 tablespoons Dijon mustard
Rosemary and mint sprigs for garnish

Directions:
Directions:
Combine half the peppercorn with all of the rosemary, mint, garlic, vinegar, soy sauce, and wine. Marinate the lamb 24 hours in the refrigerator. Remove the Iamb from the marinade, pat dry, and reserve the marinade. Combine the remaining peppercorns and the mustard to make a paste. Spread the paste over the meat, skin side up. Leave the meat untied, place in a shallow roasting dish, and spoon the reserved marinade around the lamb.

Roast the lamb at 450 for 50 minutes for rare, 1 hour for medium, basting approximately 2 times during the roasting. Let the roast stand 20 minutes before carving. Overlap the slices of lamb on the plate, spoon the juices over all, and garnish with the rosemary and mint.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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