Mr. Olliffe's Leg of Lamb
Perk up your holiday meal with a butterflied leg of lamb. Serve alongside Roasted Butternut & Carrot Salad. Thanks goes out to Laura Robin of the Ottawa Citizen for sharing this recipe.
6-6 1/2 pounds (2.75-3 kg) leg of lamb, bone removed (butterflied)
3 cups (750 mL) olive oil
1/4 cup (50 mL) white wine vinegar
1/4 cup (50 mL) paprika
1 tsp (5 mL) salt
1 tsp (5 mL) pepper
1/4 cup (50 mL) garlic, chopped
1/2 cup (125 mL) freshly squeezed lemon juice
1 tsp (5 mL) rosemary
1 tsp (5 mL) chopped parsley
1 tsp (5 mL) curry powder
1/2 tsp teaspoon (2 mL) ground cumin
Trim lamb of all fat and gristle.
Mix all other ingredients together.
Marinate lamb for 3 days in refrigerator.
Barbecue (preferably) or broil lamb for about 10-15 minutes a side, until nicely browned on the outside, but still pink and juicy inside. Let stand for 5-10 minutes, then slice thinly to serve.
Garnish with fresh rosemary, if desired. Serves 6-8.