Barry's Butterflied Leg of Lamb
Nancy P. Barry
One weekend in the 80’s my cousin, Barry Macmillan, invited me to her home in Honeyoye Falls, NY to meet her then fiance. This is the divine dish she made, and it is a treat. Phil loved it. I marinate the leg a little longer to intensify the flavors. We made it for Terry’s 50th Birthday party and it was a big hit!
ingredients
- 1 5 lb leg of lamb butterflied
- 1/2 cu of mint jelly
- 1/2 cu of cider vinegar
- 1 T. butter
- 1 tsp. grated lemon peel
- 1 tsp. lemon juice
- 1/2 tsp. dry mustard
- 1/2 tsp. salt
- 2 cloves of garlic quartered
directions
- 1
Combine all marinade ingredients in a small saucepan. Cook over low heat until jelly melts. Increase to boil. Cool.
- 2
Make 8 small slits in the smooth side of the leg. Slip garlic into the slits.
- 3
Place in a pan and marinate 3-4 hours. I like it a bit longer.
- 4
Roast lamb at 375 degrees for 20 -25 minutes or until it reads 120 degrees on a thermometer.
- 5
Baste with olive oil and broil under the broiler for 2-3 minutes.
- 6
Allow to sit 8-10 minutes lightly covered in foil before carving.
notes
It's difficult to judge the timing for lamb - that's why Phil preferred beef. I use a meat thermometer, and that makes all the difference!
Source: Nancy P. Barry
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