This delicious recipe for grilled lamb can be used when making lamb sandwiches.
- Yield: Makes enough for about 12 sandwiches
Source: The Martha Stewart Show, January Winter 2008
- 1 boneless leg of lamb (4 pounds), trimmed of fat, butterflied, and pounded to an even thickness
- Coarse salt and freshly ground pepper
Preheat a grill pan over medium-high heat; season lamb with salt and pepper. Thread several metal skewers through lamb in both directions to hold meat together during cooking.
Grill lamb until an instant-read thermometer inserted into the thickest part of the meat registers 140 degrees for medium rare, 10 to 15 minutes per side. Let the meat rest, covered, about 10 minutes. Remove the skewers. Slice the meat thinly, against the grain where possible.