Butterflied Leg of Lamb

Serves 4 to 6

Silver Palate Roasted Garlic Pasta Sauce
2 tablespoons Worcestershire sauce
1 teaspoon dried oregano
Salt and freshly ground black pepper
1 small butterflied leg of lamb, about 2-1/2 pounds, blotted dry
1 teaspoon olive oil


When you want leg of lamb in a hurry, but you want it different, give this easy method a try. You'll be pleased at how special it is.Preheat oven to 325° F. Combine Silver Palate Roasted Garlic Pasta Sauce, Worcestershire sauce, oregano, salt and pepper. Set aside. Heat a large skillet over high heat until very hot. Brush lamb with oil, season with salt and pepper, and place fat side down in pan. Cook until nicely brown, about 5 minutes. Turn, spread Roasted Garlic Pasta Sauce mixture over meat, cover, and bake until desired degree of doneness, about 35 minutes for medium-rare, depending on thickness of meat. Remove lamb from pan and let stand for 5 minutes. On top of the stove, bring sauce to a boil and reduce until slightly thickened. Pour over lamb and serve. We think a mixture of sautéed onions and bell peppers with black olives added before serving is the perfect complement.

Silver Palate Products used in this recipe: