Butterflied Leg of Lamb
added 03/07/08
Serves 6-8
1 cup dry red wine
1/2 cup soy sauce (a bit more if you like the saltiness)
4 large cloves garlic, peeled and crushed
1/2 cup chopped fresh mint leaves
2 Tbs. fresh rosemary leaves or 1 Tbs. dried rosemary
2 Tbs. Dijon mustard
1 Tbs. coarsely ground black pepper
1 butterflied leg of lamb (4 to 5 lbs.)
Combine the wine, soy sauce, garlic, mint, rosemary, mustard, and pepper in a small bowl and mix well. Place the lamb in a non-reactive pan. Pour the mixture over the lamb, cover, and refrigerate for several hours, turning the lamb frequently. Remove the lamb from the refrigerator 30 to 60 minutes before you are ready to grill.
Prepare the grill. Drain the meat, reserving the marinade in a small saucepan. Bring the marinade to boil and cook 3 minutes. Grill the lamb, basting frequently with the marinade, about 20 minutes on each side (for rare). Cut the lamb diagonally into very thin slices and serve.
Cook’s Note: It’s easy to reach that perfect “pinkness” with a butterfly cut. If you’re lucky enough to have leftovers, the lamb is great cold the next day. The beauty of this cut is that every one of your guests will be happy; the thicker parts of the meat will be a bit rarer than the thinner parts.
To roast the lamb in a 350ºF oven, allow 20-25 minutes per side (for rare). Use a meat thermometer for accuracy. Rare=125-130ºF. Medium=140-150ºF. Do not exceed a temperature of 160ºF, or the meat will lose much of its juice and flavor.
-Victoria Hicks
What's on Sale? Check out our CAP and Weekly Specials!
The Co-op is a food store, after all, and what kind of food store would we be without specials? New store-wide specials are listed weekly, and new CAP specials are listed monthly. Ever wondered what CAP is? It stands for the Cooperative Advantage Program. Okay, you say. So what does that mean? One day, a smart bunch of people decided that if cooperatives all got together, they could have strength in numbers and compete with their big-box competition, and that simple idea started a cooperative buying-power revolution. Want more ideas for your grocery trip this week? Check out what’s in from area farms and the food tip for this week! Not all of our specials make it into ads or onto the website, however. Find out why.
Let Victoria Take You on a Trip to Greece!
Victoria Hicks is a familiar face at Co-op food samplings and in-store events. An avid cook and food enthusiast, she lived overseas while growing up and returns to Greece annually to search out new recipes. Check out the 2008 Fall Co-op Class schedule, where Victoria will be teaching two classes: Wine and Hors d’Oeuvres and An Evening in Greece. We look forward to seeing you there!
