1 (5-6 lb.) leg of lamb
1/4 stick unsalted butter
salt and fresh ground black pepper to taste
3 cloves garlic, cut into about 12 slivers
fresh lemon juice
Trim fat from lamb, leaving only a very thin layer. Drizzle lemon juice over lamb and let sit at room temperature for 30 minutes. Make about 12 slits randomly throughout the lamb and insert slivers of garlic. Rub softened unsalted butter over lamb to coat and set aside to come to room temperature. Place lamb on baking rack in pan. Bake at 325 degrees for 3 hours for rare. Note: Sue adds that butterflied lamb is easily cooked outdoors. To prepare, remove bone from leg of lamb, then flatten meat to even thickness. Brush with Dijon ustard, butter and your favorite herbs. Spring with lemon juice and grill for 10 minutes on each side 5-6 inches from coals.
From the December 1987 issue.