Friday, March 2, 2007

Grilled Lamb

I got this online, and it was great, I did not marinate it as long as it said, and I think it would have been even better. Great as leftovers on a Greek salad. I baked in a hot oven, heating my cast iron pan up in it before putting the meat on.

The uniform thickness of a butterflied boneless leg of lamb makes it
extremely simple to cook and serve. This cut of meat shouldn't be hard to
find, but if you get one that is boned and tied, ask your butcher to
butterfly it.

serving size

Makes 8 servings.

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
4 garlic cloves, minced
1 tablespoon dried oregano (preferably Greek), crumbled
2 teaspoons salt
1 teaspoon black pepper
1 (4 1/2- to 5-lb) butterflied boneless leg of lamb, trimmed of fat

Special equipment: a large (2-gallon) heavy-duty sealable plastic bag; 3 or
4 (10- to 12-inch) metal skewers
Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable
plastic bag. Add lamb and seal bag, pressing out air. Turn bag to coat lamb,
then put bag in a shallow baking pan and marinate, chilled, turning bag over
occasionally, at least 8 hours.

Bring lamb to room temperature, about 1 hour, before grilling.

Prepare grill for cooking over direct heat with medium-hot charcoal
(moderate heat for gas); see "Grilling Procedure."

Remove lamb from marinade (discard marinade) and run 3 or 4 skewers
lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill
rack, covered only if using gas grill, turning over occasionally and, if
necessary, moving around on grill to avoid flare-ups, until thermometer
registers 125 to 128°F, 8 to 14 minutes total for medium-rare.

Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely
covered with foil, 20 minutes. (Internal temperature will rise to 135°F
while meat stands.) Cut across the grain into slices.

Cooks' notes:
• If you aren't able to grill outdoors, lamb can be cooked in a hot lightly
oiled well-seasoned large (2-burner) ridged grill pan, uncovered, turning
over once, 12 to 14 minutes per side.
• Lamb can marinate up to 24 hours.

Gourmet, May 2006

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