Honey Dijon Butterflied Lamb


Spring has sprung and two of my favorite things are here…Grass fed spring lamb and asparagus. Butterflying a lamb leg is easy with a boneless leg but not too difficult with a bone in leg. Find the bone and slice into the meat on top of the bone lengthwise to reveal it. Work your boning knife all around it cutting as close to the bone as possible. After you have removed it, slice into the thicker parts of the leg and spread the meat apart. Your goal is to make the meat all about the same thickness for even (and reduced) cooking time. Apply the marinade to both sides and roast (fat side up). This recipe is so tasty and cuts cooking time in half over a rolled and tied or bone in roast. Gluten-free

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Honey Dijon Butterflied Lamb

Yield: 5-8 servings

1 small grass fed spring leg of lamb

1/3 cup Dijon mustard
3 tablespoons honey
2 teaspoons kosher salt
4-5 minced garlic cloves
2 tablespoons real maple syrup
Fresh cracked black pepper to taste

Butterfly a lamb leg so it is evenly thick all across. Slather both sides with the marinade and roast at 375° till the thickest part reaches 140-145°. Let rest 20 minutes and slice across the grain and serve.

©2016 Aron Bradley
http://www.boomercuisine.com

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