Marthas Butterflied and Roasted Leg of Lamb
Ingredients
- 2 preserved lemons, rinsed
- ½ cup chopped fresh rosemary needles
- ½ cup loosely packed fresh mint leaves
- 2 cloves garlic
- Coarse salt and freshly ground pepper
- ⅓ cup extra-virgin olive oil
- 1 boneless butterflied leg of lamb, about 4 pounds, trimmed of excess fat and pounded 1 inch thick
- 2 lemons, cut into wedges, for serving
Instructions
Martha's Butterflied and Roasted Leg of Lamb serves 6 original recipe by Martha Stewart.
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