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Name: Butterflied And Spiced Lamb
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6
Cuisine: American
Ingredients: 1 sm Leg lamb; (about 3 1/2lb)

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INGREDIENTS

1 sm Leg lamb; (about 3 1/2lb)

Servings

INSTRUCTIONS

MMMMM--------------------------MARINADE------------------------------- 2 tb Oriental plum sauce 2 tb Soya sauce 1 Clove garlic; peeled and -crushed ; with the side of a ; knife 1 ts Coriander powder 1 ts Cumin powder 2 tb Runny honey 9 tb Vegetable or sunflower oil Remove most of the skin and fat from the lamb. De-bone, without cutting all the way through the leg. Open the lamb out to form a sheet, or butterfly. You can ask your butcher to do this for you. Put all the marinade ingredients into a blender and puree. Coat the meat with the marinade and allow to stand for several hours at room temperature. Preheat the oven to the hottest temperature, at least 450F/230C/gas mark 8-9. Put the lamb in a roasting tray, place on the middle shelf of the oven and cook for about 30 minutes only. The lamb should be crisp all over and pink inside. Rest for 10 minutes in a warm place before carving. Pour over any reheated juices and slice to serve. Wipe out the oven at once and boil up the dried-on contents of the roasting tray to save cleaning problems later. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Butterflied And Spiced Lamb

1 sm Leg lamb; (about 3 1/2lb)

MMMMM--------------------------MARINADE-------------------------------      2 tb Oriental plum sauce      2 tb Soya sauce      1    Clove garlic; peeled and           -crushed           ; with the side of a           ; knife      1 ts Coriander powder      1 ts Cumin powder      2 tb Runny honey      9 tb Vegetable or sunflower oil   Remove most of the skin and fat from the lamb. De-bone, without  cutting all the way through the leg. Open the lamb out to form a  sheet, or butterfly. You can ask your butcher to do this for you.    Put all the marinade ingredients into a blender and puree. Coat the  meat with the marinade and allow to stand for several hours at room  temperature.    Preheat the oven to the hottest temperature, at least 450F/230C/gas  mark 8-9.    Put the lamb in a roasting tray, place on the middle shelf of the  oven and cook for about 30 minutes only. The lamb should be crisp all  over and pink inside.    Rest for 10 minutes in a warm place before carving. Pour over any  reheated juices and slice to serve.    Wipe out the oven at once and boil up the dried-on contents of the  roasting tray to save cleaning problems later.    DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights  reserved.    Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 6 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.