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posted: 8/6/2014 5:30 AM

Butterflied Leg of Lamb with Sekenjabin

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  • Have mint in your garden? Use some of it to make Butterflied Leg of Lamb with Sekenjabin.

      Have mint in your garden? Use some of it to make Butterflied Leg of Lamb with Sekenjabin.
    The Washington Post

 

1¼ cups water

¾ cup sugar

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⅔ cup white wine vinegar

1 cup packed mint leaves, divided

5-pound boneless, butterflied leg of lamb

6 cloves garlic, chopped

Kosher salt and freshly ground black pepper

3 tablespoons olive oil, plus more for rubbing the meat

2 heads romaine lettuce, leaves rinsed and patted dry

Combine the water and sugar in a large saucepan over medium heat. Once the mixture starts bubbling, stir to make sure the sugar has dissolved. Add the vinegar and reduce the heat to medium-low; cook for 15 minutes, then remove the saucepan from the heat. The syrup will thicken a bit as it cools.

Reserve ½ cup of the mint leaves; add about a third of the remaining leaves to the syrup to infuse as it cools. Once the sekenjabin has thoroughly cooled, discard the leaves.

Heat the oven to 435 degrees. Line a baking sheet with aluminum foil.

Use a small, sharp knife to pierce the lamb in several places.

Combine the garlic, what's left of the ½ cup of mint and a good pinch each of salt and black pepper in a mortar and pestle; grind, adding the 3 tablespoons of oil, to form a coarse paste. (Alternatively, you can use a mini food processor.) Rub the mixture into the meat all over and especially into the slits.

Spread the lamb on the baking sheet, fattier side up. Roast for 15 minutes, then reduce the temperature to 375 degrees and roast for 15 minutes (for medium-rare). Remove the lamb from the oven; tent it loosely with foil and let it rest for 15-20 minutes.

Chop the reserved ½ cup mint and add it to the chilled sekenjabin. Arrange the lettuce leaves in a wide, shallow bowl. Cut the lamb into long, thin slices, reserving the meat juices; serve the sekenjabin alongside the leaves and the lamb. Strain the fat from the meat juices; pass the strained juices at the table.

Serves eight.

Cook's note: The sekenjabin can be prepared and refrigerated a day in advance.

Nutrition values per serving: 480 calories, 18 g fat (5 g saturated), 16 g carbohydrates, 3 g fiber, 11 g sugar, 60 g protein, 180 mg cholesterol, 220 mg sodium,

Adapted from "A Change of Appetite: Where Healthy Meets Delicious"

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