Pastrami-Style Butterflied Leg of Lamb Recipe

Pastrami-Style Butterflied Leg of Lamb

Recipe courtesy of David Rosengarten

Watch the preparation of this recipe and get ready for a flavor-packed adventure that transforms lamb into a smoky, spiced masterpiece!

• Serves: 8 to 10 people.
• Nutritional Information Per Serving (1 of 10 servings): Calories 558, Total Fat 38 g, Saturated Fat 16 g, Carbohydrates 4 g, Dietary Fiber 1 g, Sugars 2 g, Protein 48 g, Cholesterol 175 mg, Sodium 862 mg.
• Total Time: 1 hour 5 minutes
• Preparation Time: 20 minutes
• Cooking Time: 45 minutes

Ingredients

• 1 leg of lamb, whole, weighing 6 to 8 pounds
• 2 cups yogurt
• 2 tablespoons finely minced garlic
• 2 tablespoons coarse salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon dry mustard powder
• 1 tablespoon powdered sage
• 1 teaspoon ground allspice

Instructions

1. Butterfly the leg of lamb (or ask your butcher) and immerse it in a yogurt bath in a non-reactive bowl. Turn to coat every inch, then cover and chill for at least 12 hoursovernight is best for maximum tenderness. Rinse off the yogurt, pat dry, and prepare for the next flavorful layer!
2. Mash garlic and salt on a cutting board into a fragrant paste using the flat side of a knife. Stir in pepper, mustard powder, sage, and allspice. Massage this bold rub all over the lamb, cover tightly, and refrigerate for another 8 hours or overnight. Your kitchen will soon smell irresistible.
3. Fire up your grill or broiler to scorching hot. Sear the lamb 10 to 15 minutes per side for juicy rare to medium-rare perfection. Rest under loose foil for 10 minutes, then slice thin and servethis dish will steal the show at any gathering!