Butterflied, Barbecued Leg of Lamb

1 butterflied leg of lamb, trimmed of fat (see note)
1 bottle herb-and-garlic salad dressing
1 cup dry red wine (such as cabernet sauvignon, zinfandel or syrah)
1/2 cup soy sauce
4 yellow onions, peeled and thinly sliced

Be sure to trim away entire blanket of fat (normally found on this cut) from the leg of lamb. Combine the salad dressing, wine and soy sauce. Place lamb in a large container or plastic bag. Add soy-sauce mixture and the onions and spread evenly over entire surface of lamb. Marinate for 12 to 24 hours in refrigerator, turning lamb occasionally so it remains evenly coated.

Broil meat over a hot bed of coals, for 15 to 20 minutes, basting often. Turn and continue grilling for 15 to 20 minutes, continuing to baste occasionally. Meanwhile, drain onions from marinade and cook slowly in a large frying pan over medium heat, uncovered, for about 20 minutes, until they are very soft and translucent.

Allow meat to rest for 5 minutes before cutting across the grain into desired thickness. Serve with sauteed onions and Armenian Noodles and Nuts (recipe follows).

Makes 6 to 8 servings, depending on size of lamb

NOTE: "Butterflied" is another term for boned leg of lamb. Once this cut has been boned, it is thin enough to cook on a grill, like a thick steak or London broil. If you have never boned a leg of lamb, ask your butcher to do it, or at least give you a simple lesson. If you have a decent, sharp knife, it won't be difficult. Once lamb has been boned, trim away blanket of fat, as well.

ARMENIAN NOODLES AND NUTS: Brown 1 cup long-grain white rice, 1/2 cup vermicelli (broken into 1/2-inch pieces), and 4 tablespoons pine nuts in a heavy pot with 2 tablespoons salad oil and 2 tablespoons butter. When golden, add 2 cups chicken broth. After mixture comes to a boil, reduce heat, cover and cook over low for 25 minutes. Makes 6 to 8 servings.


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