RECIPES Butterflied Leg of Lamb Print this recipe Total Time: overnight marinating; 30 minutes hands on. Servings: 8 to 10 • 1 5 to 6 pound AMERICAN Leg of Lamb, boned and butterflied • 1 cup plain yogurt • 1 tablespoon Dijon mustard • 3 tablespoons balsamic vinegar • 3 cloves garlic, minced • 2 tablespoon grated lemon peel • 2 teaspoon fresh thyme leaves course sea salt and freshly ground pepper to taste • Sprigs of fresh thyme to garnish. Directions Divide the lamb into two pieces, separating the thicker from the thin. Combine the remaining ingredients except the sprigs of thyme in a small bowl. Put the lamb in a large, non-corrosive dish. Pour the marinade over the lamb and turn it so that it is thoroughly coated. Cover and refrigerate overnight Remove the lamb from the marinade two to three hours before cooking it. Set the marinade a side. Preheat grill or broiler. Sear the meat on both sides and season with salt and pepper. Continue to cook for 7 to 8 minutes on each side for the thinner piece to be medium rare, about 10 minutes on each side for the thicker piece. While the lamb is cooking, baste it with the remaining marinade Allow the meat to rest for a few minutes before serving it. Carve the lamb on the diagonal and arrange the slices on a heated serving platter. Garnish with the sprigs of thyme and serve. Lamb Recipes Legs | Racks | Loins | Shoulder Roasts | Variety | Marinades Veal Recipes Variety