🫙 From the Spice Rack
Butterfly Lamb with Rosemary
6 lb Leg of lamb, boned 2 ts Black pepper, ground 1/4 c Olive oil 1 Bay leaf 1 tb Lemon juice 1 tb Rosemary dried 1. Place the lamb in a shallow pan. 2. Combine the oil, lemon juic...
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Ingredients8 items
Ingredients
- 6lbleg of lamb, boned
- 2ts black pepper, ground
- 1/4c olive oil
- 1bay leaf
- 1tb lemon juice
- 1tb rosemary dried
- 1. place the lamb in a shallow pan.
- 2. combine the oil, lemon juice, rosemary, pepper and bay lea
Directions
- 1
6 lb Leg of lamb, boned 2 ts Black pepper, ground 1/4 c Olive oil 1 Bay leaf 1 tb Lemon juice 1 tb Rosemary dried 1
- 2
Place the lamb in a shallow pan
- 3
Combine the oil, lemon juice, rosemary, pepper and bay leaf
- 4
Blend well and rub the mixture all over the lamb
- 5
Cover and let stand for 2 hours or longer, unrefrigerated but in a cool place
- 6
Turn the meat occasionally
- 7
Prepare a charcoal fire or preheat the broiler
- 8
Place the lamb on the fire or under the broiler