Recipes

ROSEMARY AND GARLIC BUTTERFLIED LEG OF LAMB
  • Ingredients
  • 1 4- to 5-pound boneless leg of lamb
  • 1 cup dry red wine
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons minced fresh rosemary
  • 1 tablespoon minced garlic
Directions
  1. Trim all fat and silverskin from the lamb and set in a flat casserole dish
  2. Stir together the wine, soy sauce, rosemary and garlic
  3. Pour over the lamb, turning to coat well
  4. Cover and refrigerate for 24 hours. Remove lamb from marinade and rotate in the Flat Standard Basket for 20 to 30 minutes or cooked to an internal temperature of 135 degrees for medium rare
  5. Slice across the grain and serve.


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