Inspired by our discovery of a garlic soufflé, Adam and I decided to tackle cooking lamb for the first time. Everyone else plans their mains based on a side dish, right?
Initially we were going to make a braised lamb shank in our dutch oven, but we had difficulty finding lamb shanks. The butcher recommended we try a butterflied leg of lamb instead – and it worked beautifully. A very simple method from Bittman proved very satisfying and not too overwhelming for our first lamb attempt. It was also a good excuse to try the broil setting on our oven for the first time!
Basic Broiled Butterflied Leg of Lamb
Courtesy of Mark Bittman’s How To Cook Everything
- 3-4lb butterflied leg of lamb
- 1 tbsp olive oil
- 1 tsp minced garlic
- 1 tbsp fresh rosemary
- 2 tsp fresh thyme
- salt / pepper to taste
- Trim lamb of excess fat
- Mix olive oil, garlic, rosemary, thyme, salt, pepper – rub into lamb well, making sure to get some into all of the crevices. Marinate for an hour or more (we left ours 3-4 hours).
- Set oven on broil. Cook 20-30 minutes until internal temperature at thickest part is 125°F.
- Let rest for 5 minutes before you cut.
Part of the beauty of cooking it this way is that it is an uneven piece of meat, so you end up with some pieces quite well cooked, and some quite pink. Perfect for serving a crowd with different tastes.
This was a great accompaniment to our soufflé, though admittedly we’ve decided that lamb will probably only be cooked in stewed form in the future at 71. Lamb is a tasty meat, but for this style we’d probably just prefer a steak!