By Irene Hayton
- butterfly leg of lamb (approximately 1½ pounds/750 g)
- · 1/3 cup (75 ml) filtered water
- · 1 tablespoon (15 ml) apple cider vinegar
- · 1 tablespoon (15 ml) fresh lemon juice
- · 2 cloves garlic, minced or pressed
- · 1 tablespoon (15 ml) diced red onion
- · 1 tablespoon (15 ml) finely chopped fresh parsley
- · 1½ teaspoons (7.5 ml) finely chopped fresh rosemary
- · ½ teaspoon (2 ml) grated fresh lemon rind
- · ¼ teaspoon (1 ml) oregano
Put lamb into a plastic freezer bag. Combine remaining ingredients and mix well, then add it to the bag, making sure that lamb is well-coated with marinade. Put the lamb in the fridge to marinate for several hours or overnight (the longer the better). Alternatively, you can marinate the lamb in a large covered bowl instead of a plastic bag. Turn the lamb every once in awhile to coat it with marinade.
Place the lamb on a roasting pan and cook at 325° F (170° C) for about 45 minutes for rare (approximately 30 minutes per pound). Be careful not to overcook it or it will be dry and tough. Be aware that it will continue to cook a bit after you take it out of the oven. Serve with tzatiki (see Eating Alive II for recipe), brown rice, and steamed broccoli and carrots. Makes 6 servings.
