Stuffed Butterflied Leg of Lamb with Caramelized Lemon Jus

Stuffed Butterflied Leg of Lamb with Caramelized Lemon Jus
Photo by Craig Cutler

Ingredients

  • 4 large cloves garlic
  • Caramelized Lemon Jus
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 4 ounces thinly sliced pancetta (Italian bacon)
  • 20 fresh sage leaves
  • 1 lemon
  • + 1 more ingredients
    • 1 well-trimmed 4-to 4 1/2-pound boneless leg of lamb with shank end removed

Open lamb, boned side up, like book. Trim most sinew and fat, being careful not to cut any holes in meat. Make one 3/4-to 1-inch-deep full-length cut in each thick portion of lamb (do not cut through to work surface). Cover lamb with sheet of plastic wrap. Using rolling pin, pound to even 1- to 1...

View full recipe at Epicurious

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