Butterflied Leg of Lamb Recipe, A View of America's Lamb Recipes

A View of America Lamb Recipes	Butterflied Leg of Lamb Browse by Categories \| Camping \| Did You Know Facts \| Fishing \| Golf \| Jokes \| Lodging \| Puzzles \| Recipes Restaurants \| RV Resorts \| Shopping \| Skiing \| Special Events \| Special Focus \| Tributes \| Wineries Home >> Recipes >> Lamb Recipes	About Us Contact Us Site Map Site Sponsors Suggest a Site What's New

Beef Recipes Bison Recipes Bread Recipes Breakfast Recipes Cakes & Frosting Recipes Candy Recipes Cookie Recipes Cool Treat Recipes Dessert Recipes Drink Recipes Lamb Recipes Pastry Recipes Pie Recipes Pork Recipes Poultry Recipes Preserve Recipes Salad Recipes Sauce Recipes Seafood Recipes Side Dish Recipes Snack Recipes Soup Recipes Vegetarian Recipes	Ingredients: 6 to 7 pound leg of lamb Dijon mustard mint sauce Marinade: mix following ingredients. ˝ cup diced onion ž cup extra virgin olive oil ź cup sherry vinegar 3 cloves garlic (crushed) 2 bay leaves 1 teaspoon oregano 1 teaspoon basil ˝ teaspoon ground pepper Directions: Score lamb on fat side. Mix together mustard and mint sauce and coat lamb. Place lamb fat side down in pan and pour marinade over. Refrigerate for 8 to 12 hours; turn. Broil 10 minutes both sides. Oven roast 15 to 20 per pound minutes at 425°. Cover and let rest 5 to 10 minutes before serving. Serve with additional mustard and mint sauce.
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