Stuffed Butterflied Leg of Lamb with Caramelized Lemon Jus

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

Ingredients

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

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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