12 Roasts of Christmas – #9 Leg of Lamb
For a holiday meal that’s merry and bright, we’ve added 12 holiday roasts that will be the star of your table. These easy-to-follow recipes will guide you in preparing a roast you can take pride in, whether you’re hosting a dinner party, throwing a potluck, or simply celebrating with your family.
#9 Leg of Lamb: Butterfield Leg of Lamb with Dill Marinade
Prep Time: 15 min. Cook Time: 50 Min. Ready In: 1 Hours 5 Min. Serves 8
Ingredients
• ¼ Cup Olive Oil
• ¼ Cup Water
• 6 tsp. White Wine Tarragon Vinegar
• 3 tsp. Capers, chopped
• 3 tsp. Finely Chopped Onion
• 3 tsp. Finely Chopped Pimento
• 2 tsp. Finely Chopped Fresh Parsley
• 4 tsp. Dried Dill Weed
• 1 tsp Coarse Salt
• 1 tsp Pepper
• 5 lb. Lamb Leg, boned and butterflied
Directions
1. In medium bowl, blend olive oil, water, vinegar, capers, onion, pimento, parsley, dill weed, salt and pepper; set aside.
2. In 13 x 9-inch non-metallic dish, place lamb and pour over marinade. Cover and refrigerate, marinating for 4 to 6 hours.
3. Broil lamb 5 to 6 inches from heat, 35 to 45 minutes or to desired degree of doneness. Turn leg once during broiling time.
4. Check meat internal temperature: 145°F for medium-rare, 160°F for medium or 170°F for well. Once meat is done cover and let stand 10 minutes before slicing. Internal temperature will rise about 10 degrees.
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