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Seasonal Recipe

Recipe for grilled butterflied leg of lamb with minted potatoes

Karoline Boehm Goodnick for The Boston Globe

Serves 8

Grilled leg of lamb is a big crowd pleaser. When it’s butterflied and grilled, you can offer guests rare, pink, and well done meat. The boneless leg may come wrapped with netting, which you should remove, so the lamb cooks to different degrees of doneness in thick and thin areas. Allow time for the meat to marinate overnight, and sit for 15 minutes
after cooking. Pair it with minted potatoes.

LAMB

3cloves garlic, cut into
slivers
1tablespoon chopped fresh rosemary
2tablespoon Dijon mustard
¼cup olive oil
Salt and pepper, to taste
1boned leg of lamb
(5 pounds), trimmed

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1. Place the lamb on a cutting board. Insert the garlic all over the meat.

2. In a bowl, combine rosemary, mustard, olive oil, salt, and pepper. Stir well. Set the meat in a baking dish that fits it snugly. Rub all over with marinade. Cover and refrigerate for at least 2 hours or for up to overnight.

3. Light a charcoal grill so it has a hot spot and a cooler spot or turn a gas grill to high. Remove the lamb from marinade and let it sit at room temperature for 20 minutes.

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4. Sear the lamb on the hottest part of the grill. Move to a cooler side of the charcoal grill or turn the gas grill to medium. Grill the lamb for 25 minutes for medium rare (130 degrees on a meat thermometer inserted into the thickest area) or 35 minutes for medium (140 degrees).

5. Let the lamb sit for 15 minutes.

POTATOES

Salt and pepper, to taste
2pounds baby yellow
potatoes or fingerlings
2tablespoons butter
2tablespoons finely chopped fresh mint

1. Bring a large saucepan of salted water to a boil. Add the potatoes and let the water return to a boil. Simmer for 12 minutes or until they are cooked through when pierced with a skewer. Drain into a colander.

2. In a large skillet, melt butter. Add the potatoes, mint, salt, and pepper. Cook, tossing constantly, for 2 minutes or until the potatoes are coated all over.

3. Carve the lamb into thick slices and serve with the potatoes.
Sydney Oland

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