Midge's Butterflied Leg of Lamb


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“This recipe was given to me by a friend of my mother’s long before this way of cooking lamb became well known. It’s the only way to cook lamb for a crowd because the carving is so easy!” –Birch Hill Inn, Manchester, Vermont


1 leg of lamb, 7-9 pounds (native if possible), boned and butterflied
1/2 cup olive oil
3/4 cup red wine
2 tablespoons lemon juice
2 tablespoons parsley
Black pepper (several grinds)
3 bay leaves
1 cup sliced onion
3 cloves garlic, minced
1 teaspoon salt


Mix together all ingredients except lamb and blend well. Marinate lamb in mixture for 6 hours (out of refrigerator), turning occasionally. Broil fat side down first, about 20 minutes each side for medium. For extra flavor cook on outdoor grill.

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Serves 10-12

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