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Step 1: Make a horizontal slice to cut it open. Place the roast lengthwise, fat-side down, on a cutting board, says LaPietra. Position your knife about a third of the way from the bottom of the ...
Get the recipe: Greek-Style Butterflied Leg of Lamb with Creamy Feta Sauce. Damn Delicious. This recipe is so good yet it doesn’t require too much time, effort or ingredients. It’s easy and ...
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Poultry is often butterflied. Butterflying makes poultry easier to grill [3] or pan-broil. [4] The more specific term spatchcocking refers to a variation on butterflying that also removes the backbone and possibly the sternum, typically from a smaller bird. [5] [1] Removing the sternum allows the bird to be flattened more fully.
Refrigerate for at least 4 hours. Remove from the refrigerator 1 hour before cooking. Light a grill. Scrape off the marinade and season the lamb with salt and pepper. Grill over moderate heat for 28 minutes, turning once, until medium-rare. Transfer to a surface and let rest for 10 minutes. Slice the lamb against the grain and serve.
Moroccan lamb with sweet potato & raisins; Chilli chicken with ginger & coriander; Sweet pepper sauce with grilled prawns; Spicy chutney; Cooking tips: skinning & deboning a salmon; making fish stock; steaming vegetables; crispy roast potatoes; browning meat & fish; Guide: pork (leg, loin, belly, shoulder, trotters, cheek, bacon, leg joint ...
Featuring a Tasting Lab on balsamic vinegar and quick tips for grilling raw meat plates. 83 ... and butterflied leg of lamb with coriander, cumin, and mustard seeds ...