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montefin's Favorite:
Broiled Butterflied Leg Of Lamb Recipe

This recipe gives you a lot of control over the doneness of a Leg of Lamb. Carefully cutting the meat from the bone in the manner called butterflying, lets you present a fairly even thickness to the heat source -- in this case your oven's broiler element. It also cuts way down on cooking time.

montefin's broiled butterflied leg of lamb

Serves 4.


  • 1 - 5 to 6 Lb. Center Cut Leg Of Lamb, boned & butterflied
  • Lamb Bones
  • 1 Quart - Cold Water
  • 6 - washed Scallions, roots, tops and all
  • 2 Tbls - prepared Dijon Mustard (I used Grey Poupon®)
  • 2 Tbls - Extra Virgin Olive Oil
  • 1 Tbls - dried Oregano
  • 1 Tbls - dried Basil
  • 3 Cloves - Garlic, pressed
  • 3 Dashes - Cayenne Pepper
  • 1 - Fresh Bay Leaf
  • 1 Tbls - fresh ground Black Malabar Pepper
  • 2 Capfuls - Pure Mint Extract (I like Schilling's® which is 1/2 spearmint, 1/2 peppermint oils)
  • 1 Large - Lemon
  • 1 Large, Ripe - Tomato
  • 2 Dozen - Green Beans, stems and tips removed
  • 1 Tsp - Salt
  • Your Favorite Salad Dressing (I used Newman's Own® Olive Oil and Vinegar Dressing)

Feel free to , so you can easily return whenever you want to make this.

Set oven to Broil.

If you have your butcher bone and butterfly the Leg of Lamb, ask him to wrap the bones in with the meat. Better, bone and butterfly the lamb yourself. That way you can vary the thickness for yourself and your guest(s) so that some of the lamb will come out rare, some medium rare and some well done. Basically, the thicker the rarer.

A good visual and verbal guide for boning and/or butterflying a Leg of Lamb is at

Lay the lamb on a rack in a large, shallow roasting pan fat side up, about 7" from the broiling element. Broil for 20 minutes, basting with the pan juices a couple of times, and with the oven door slightly ajar.

Meanwhile, in a small bowl, mix the Dijon Mustard, Oregano, Basil, Red Wine Vinegar, Garlic, Cayenne Pepper and Olive Oil thoroughly and set aside. Pour the Cold Water into a sauce pot large enough to accommodate the Lamb Bones. Add the bones, Bay Leaf and Scallions and simmer over medium heat as the lamb broils.

When the fat side of the lamb has broiled for 20 minutes, take the pan out of the oven, turn the meat over and brush the mustard mixture thickly over the meat side only. Put the lamb back under the broiler and broil for another 20 minutes, basting more frequently. Slice the Lemon into 2 halves. Squeeze one of the halves into a small bowl and add the 2 capfuls of Mint Extract. When the broiling is finished pour the lemon/mint mixture over the lamb and immediately set the oven to Bake at 325° F. This will give you the desired mintiness without the wallop of carbohydrates and calories you get from the traditional mint jelly.

Close the oven door and roast the lamb for about another 15 minutes, but check the thickest part of the lamb with an instant read meat thermometer every 5 minutes or so. When the thickest part reads 120° F. (rare), the next thinner parts will be 125° F. (a nice pink medium-rare), and the thinnest 130° F. (a still juicy well-done). Now how often do you get the chance to please everybody?

Remove the lamb from the oven, put it on a serving platter or carving board and let it sit for 15 minutes while you prepare the veggies. The interior temperature of the lamb will rise about another 5° F. as it sits.

Put the Green Beans in a separate pot. Pour the hot stock you made with the lamb bones and scallions through a strainer over the green beans, add Salt and bring to a boil, uncovered, over medium-high heat. Cook beans about 5 minutes for crisp, slightly longer if you like them softer.

Slice the Tomato into 1/4" thick slices and arrange some on each serving plate. Slice the remaining half of the Lemon into wedges and place one wedge on each plate. With a slotted spoon, remove the green beans from the pot and give them a quick run under cold tap water to set their vibrant color. Drape them over the tomato slices and drizzle with Salad Dressing.

Spoon off the excess fat in the broiler pan and pour the remaining pan juices into a gravy boat. Add whatever remains of the stock to the gravy boat and you have a very nice au jus to pour over the lamb or dip into.


image of cappuccino.Now, don't you think you deserve a nice hot cappuccino with a cherry on top after all that?

Less than 10 Carbohydrate grams per serving.

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