Butterflied Lamb with Italian Seasonings

Summer 2011
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food and drink

BY: Lucy Waverman

This recipe makes a superb lamb with lots of flavour highlighted by the vinaigrette, which should be lightly drizzled onto the meat when serving.

1 boneless leg of lamb, 3 lbs (1.5 kg), butterflied
2 tbsp (30 mL) sliced garlic
2 tbsp (30 mL) small rosemary sprigs
4 anchovy fillets, cut into pieces
2 tbsp (30 mL) olive oil
1 tsp (5 mL) grated lemon rind
Salt and freshly ground pepper

BAGNA CAUDE VINAIGRETTE
⅓ cup (80 mL) olive oil
1 tbsp (15 mL) chopped garlic
2 tbsp (30 mL) chopped anchovies
¼ cup (60 mL) lemon juice
1 tsp (5 mL) grated lemon rind
½ cup (125 mL) chopped mint

1 Cut slashes in the fat of the lamb leg with a sharp knife. Stuff half of garlic, rosemary and anchovies into slashes. Turn lamb over and stuff remaining garlic, rosemary and anchovies between the folds of the meat. Combine oil and grated lemon rind and brush all over lamb. Leave to marinate for 2 hours or overnight in refrigerator.

2 Preheat grill to high.

3 Season lamb with salt and pepper. Place lamb, fat-side down, on grill and sear each side for 3 minutes. Turn off middle burner and place lamb, fat-side up, on turned-off side. Close lid and grill for 15 to 20 minutes or until meat is pink. Remove from heat and let rest.

4 Combine olive oil, garlic, anchovies, lemon juice, lemon rind and mint in a bowl to make vinaigrette; season with salt and pepper. Drizzle over lamb when serving.

Serves 6 to 8