Butterflied Leg of Lamb Print Email

1 half Leg of Lamb, boned and butterflied
1 cup plain yogurt
1 tablespoon Dijon mustard
3 tablespoons balsamic vinegar
3 cloves garlic, minced
2 tablespoon grated lemon peel
2 teaspoon fresh thyme leaves course sea salt and freshly ground pepper to taste
Sprigs of fresh thyme to garnish.

Divide the lamb into two pieces, separating the thicker from the thin. Combine the remaining ingredients except the sprigs of thyme in a small bowl. Put the lamb in a large, non-corrosive dish. Pour the marinade over the lamb and turn it so that it is thoroughly coated. Cover and refrigerate overnight

Remove the lamb from the marinade two to three hours before cooking it. Set the marinade a side. Preheat grill or broiler. Sear the meat on both sides and season with salt and pepper. Continue to cook for 7 to 8 minutes on each side for the thinner piece to be medium rare, about 10 minutes on each side for the thicker piece. While the lamb is cooking, baste it with the remaining marinade

Allow the meat to rest for a few minutes before serving it. Carve the lamb on the diagonal and arrange the slices on a heated serving platter. Garnish with the sprigs of thyme and serve. Servings: 8 to 10