Kevin
Keller's Special Recipies
- West Coast
Lamb -
Untitled Document
1 6-to-7 pound leg of lamb, boned and butterflied
¼ cup corn oil
¼ soy sauce
2 teaspoons grated lemon rind
½ cup fresh lemon juice
3 garlic cloves, crushed
¼ cup minced fresh parsley
2 tablespoons fresh rosemary or 1 teaspoon dried
Arrange meat so that it lies before you like a messy open book made out of meat. Score the larger slabs ½ inch deep with a sharp knife so that they’ll cook at the same rate as the thinner parts.
Lay the lamb flat in a large nonreactive dish. In a small bowl, whisk together the oil, soy sauce, lemon rind, lemon juice, garlic, parsley and rosemary and pour them over the meat. Turn the lamb over a couple of times to coat it with the marinade. Cover the dish with plastic wrap and chill it for 24 to 48 hours, turning the lamb several times; this gives the marinade time to penetrate the meat.
Bring the lamb to room temperature before cooking. (Except in the dead of summer, this will take at least 2 hours)
It’s helpful at his point, though not essential, to skewer the meat from left to right. One skewer should go through the top third of the “book” and one through the bottom third. This will keep the meat more tidy and compact.
To cook the Lamb indoors: Preheat the oven to 375 degrees F, with a rack in the upper third. Transfer the meat, boned side up, to a large shallow roasting pan. Pour the marinade over it. Bake it for 20 to 25 minutes, without turning. For rare lamb—the only acceptable way of serving it, really—a meat thermometer inserted into the thickest lobe will read 120 degrees F.
Remove the lamb from the oven and turn up the heat to broil. To make it look more “grilled”, put the lamb as close as possible to the broiler element and broil it for 2 minutes, without turning. Transfer it to a carving board and let it rest, covered with foil, for 10 minutes before you carve it. Slice the meat as you would flank steak, against the grain.
To cook the meat on a grill, which is even better: When your coals are at their hottest, transfer the meat to an oiled, double-sided rack and barbeque it for 45 minutes to 1 hour, turning the rack every 5 minutes and brushing the meat with the marinade. For rare meat, cook until a meat thermometer inserted into the thickest lobe reads 120 degrees F. Put the meat onto a carving board and let it rest, covered with foil, for 10 minutes before carving it as above.
Serve 6 to 8
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