We are - with some ham available for those who don't care for baa baa black sheep.
Here is a recipe:
Grilled or Broiled Butterflied Leg of Lamb
[from How to Cook Everything]
Makes: At least 6 servings
Time: About 40 minutes, plus time to preheat the grill
1 (3- to 4-pound) butterflied leg of lamb
1 tablespoon extra virgin olive oil
1 teaspoon minced garlic
1 tablespoon fresh rosemary leaves, or 2 teaspoons dried
2 teaspoons fresh thyme leaves, or 1 teaspoon dried
Salt and freshly ground black pepper
Minced parsley leaves for garnish
1. Start a gas or charcoal grill; the fire should be quite hot, and the rack should be at least 4 inches from the heat source. (Delay this step until you're just about ready to cook if you choose to marinate the meat.) Trim the lamb of any excess fat. Mix together the olive oil, garlic, rosemary, thyme, salt, and pepper; rub this mixture well into the lamb, making sure to get some into all the crevices. If you have the time, let the lamb sit, for at least an hour (refrigerate if it will be much longer).
2. Grill the meat until it is nicely browned, even a little charred, on both sides, about 20 to 30 minutes, and the internal temperature at the thickest part is about 125°F; this will give you some lamb that is quite rare, as well as some that is nearly well done. Let rest for 5 minutes before slicing thinly, as you would a thick steak. Garnish and serve, with lemon wedges.
Answer by bether89 at 2:48 PM on Apr. 22, 2011
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Answer by MommaSiete at 5:42 PM on Apr. 22, 2011
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