Return to Content

Midge's Butterflied Leg of Lamb

by

Yield: Serves 10-12

"This recipe was given to me by a friend of my mother's long before this way of cooking lamb became well known. It's the only way to cook lamb for a crowd because the carving is so easy!" --Birch Hill Inn, Manchester, Vermont

Ingredients:

  • 1 leg of lamb, 7-9 pounds (native if possible), boned and butterflied
  • 1/2 cup olive oil
  • 3/4 cup red wine
  • 2 tablespoons lemon juice
  • 2 tablespoons parsley
  • Black pepper (several grinds)
  • 3 bay leaves
  • 1 cup sliced onion
  • 3 cloves garlic, minced
  • 1 teaspoon salt

Instructions:

Mix together all ingredients except lamb and blend well. Marinate lamb in mixture for 6 hours (out of refrigerator), turning occasionally. Broil fat side down first, about 20 minutes each side for medium. For extra flavor cook on outdoor grill.
Updated Tuesday, September 23rd, 2008
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111