Delicious food is what brings family together everytime, so do enjoy these simple recipes with your loved ones.
Butterflying a leg of lamb is quite simple: the bone is removed and the meat is slit so that is lies flat, and can be grilled in about a quarter of the time that a whole leg takes to roast. The marinade of just oil, garlic, and herbs is delicious, whether tje the lamb is cooked under the grill or outdoors on tje the barbecue. Warm new potatoes tossed with a herb vinaigrette are the perfect accompaniment.
The lamb can be butterflied and marinated up to 4 hours ahead. It is best grilled just before serving. To serve cold, cook the lamb only until rare and let it cool before slicing.
*plus 1-4 hours marinating time
1 leg of lamb, weighing about 2.2 kg (5lb)
4 garlic cloves
3-4 sprigs of fresh rosemary
3-4 sprigs of fresh thyme
30ml olive oil, more for grill rack
salt and pepper
45ml red wine
ORDER OF WORK
1 Bone and butterfly the leg of lamp.
2 Marinate and grill the lamb; make the sauce.
1. Bone and butterfly the leg of lamb
1. Using the boning knife, trim off the skin and all but a thin layer of fat from the lamb. With the pelvic bone upwards and using the boning knife, outline the edges of the bones that are exposed.
2. Cut deeper around the pelvic bone, freeing it at the joint and cutting through the tendons connecting it to the leg bone. Remove the pelvic bone. Grasp the tip of the shank (lower-leg) bone and cut all tendons at tje the base of the bone.
3. Cut the meat away from the shank bone, keeping the meat in one piece. When the bone ia clean, locate the knee joint at the point where the shank bone is connected to the leg bone, and scrape away meat and fat to expose the joint.
4. Cut the tendons at the joint and remove the shank bone.
5. With the knife , gently release each end of the leg bone from the meat.
6. Cut and scrape to clean the leg bone, easing it out as you work. Twist the bone and pull it out.
7. Lift and carefully cut away the tendons from the meat.
8. Insert the blade of the chef's knife into the cavity left by the leg bone. Holding the blade horizontal, cut outwards to slit open one side.
9. Lift up the flap created by cutting open one side, and spread out the meat into a " butterfly" shape.
10. Working from the centre, make a cut in the thick muscle so the leg can be opened out flat.
2. Marinate and grill the lamb; make the sauce.
1. Set the flat side of the chef's knife on top of each garlic clove and strike it. Discard the skin and finely chop the garlic. Strip the rosemary and thyme leaves from the stalks and chop.
2. Brush the grill rack and both sides of the lamb with oil. Rub half of the garlic and herbs into the top. Marinate 1 hour at room temperature, or up to 4 hours in tge the refrigerator.
3. Heat the grill to high. Sprinkle the lamb with salt and pepper and grill 7.5cm (3 inches) from the heat until brown and slightly charred, 10-15 minutes. Turn the lamb over.
4. Sprinkle the lamb with the remaining garlic, herbs, salt and pepper, and continue grilling until the skewer inserted in the thickest part of the meat for 30 seconds is warm to the touch when withdrawn, 10-15 minutes. Remove the lamb from the rack, cover loosely with foil, and let it rest in a warm place 5 minutes; reserve the juices in the pan.
5. Add the red wine to the grill pan and heat on top of the stove, stirring to dissolve the pan juices.
6. Cut the lamb in thick diagonal slices.
Divide the slices between individual plates and spoon the sauce over the meat. Serve with new potatoes. Enjoy!!
Content created and supplied by: Somophorh (via Opera News )