Butterflied Leg Of Lamb – Australia

INGREDIENTS

INSTRUCTIONS

Either ask the butcher to open out the leg and remove the bone, in
which case your preparation time will drop to five minutes, or take a
sharp knife and cut down along the bone easing the meat away, but
keeping it in one piece.  Once you have removed the bone, lay the meat
on a board and make deep  cuts into, but not through, the flesh to open
the thickest parts out  more. Try to keep the skin intact.  Season well
with salt and pepper, drizzle with oil and scatter on the  thyme
leaves. Leave to marinate in a cool place until needed. When  you are
ready to cook the lamb, place it on the grill skin side down  and cook
for about 10 minutes, before turning and cooking the other  side, also
for 10 minutes. Continue to turn and cook the meat,  basting with a
little extra oil until it is cooked to your liking:  about 1 hour for
rare, 1 1/4 hours for pink and 1 1/2 hours for well  done.  Take the
meat from the barbecue and let it rest on a carving board  for 10
minutes before carving into slices.  Serve this lamb with mint jelly
and barbecued vegetables.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2068
Calories From Fat: 1344
Total Fat: 149.5g
Cholesterol: 607.8mg
Sodium: 809.3mg
Potassium: 2390.2mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: 168.8g