Crumbed Butterflied Leg of Lamb

• 1 five to six lb. leg of lamb, boned
• 2 cloves garlic, mashed
• 1 Teaspoon kosher salt
• Freshly ground black pepper to taste.
• 1 Teaspoon dried oregano
• Juice from one fresh lemon.
• Olive oil
• 2 shallots, minced
• 1 Tablespoon butter
• 1 cup soft bread crumbs.
• 1 Tablespoon fresh parsley, chopped
• 1/4 cup freshly grated Parmesan cheese.

1. Split the lamb lengthwise and spread flat like a thick steak.
2. Combine the garlic, oregano,lemon juice, salt & pepper into a paste.
3. Rub the paste into the boned lamb on both sides.
4. Let stand at room temperture for one hour.
5. Preheat your oven to 450 degrees.
6. If the lamb is lean, sprinkle the lamb with two teaspoons of olive oil.
7. Put lamb in a shallow roasting pan uncovered and roast for twenty minutes, or until well browned.
8. Reduce the heat of the oven to 325 degrees.
9. Roast a total of fifteen minutes per pound or until it reaches desired doneness.
10. The lamb should be pink in the middle.
11. Saute shallots in butter and 1 tablespoon olive oil until tender.
12. Stir in the bread crumbs, parsley and the Parmesan cheese.
13. Spread the mixture over the lamb about ten minutes before it is done.
14. Pull out of oven and take out of roasting pan and place on a cutting board and cover with foil to rest for at least 15 minutes.
15. Then carve in thin slices and serve.

lamb, garlic, kosher salt, freshly ground black pepper, oregano, olive oil, shallots, butter, bread crumbs, fresh parsley, freshly grated parmesan cheese

Taken from www.foodgeeks.com/recipes/22072 (may not work)