Winn-Dixie Signature Recipe
Butterflied Leg of Lamb with Chinese Seasonings
Preparation Time: 10 min.
Cooking Time: 30 min.
Serves: 10
Ingredients:
3 lb Lamb, leg, whole, lean, raw -- (3 lb-4 1/2 lb) boned, butterflied and trimmed of most external fat (ask butcher to do this for you)
2 teaspoon Cinnamon, ground
2 teaspoon Ginger, ground
2 teaspoon Sugar, brown
1 teaspoon Anise seed
1/2 teaspoon Pepper, red or cayenne
1 clove Garlic, raw -- large, minced
1/4 cup Oil, peanut
1 teaspoon Oil, sesame
1 dash Salt -- to taste
Preparation:
1. Mix seasonings and oil together in a small bowl and rub into both sides of lamb, making sure all the nooks and crannies are coated.
2. With the grill covered, cook lamb over medium-hot coals with skin side down to start, turning often, for 20 to 30 minutes. At its thickest point, the meat should register 120 to 130 F for rare to medium-rare -- thinner parts will then be medium-rare to medium.
3. Set lamb aside, covered loosely with foil, for about 5 minutes before slicing diagonally and serving.