California-Style Leg of Lamb
Comments:	Wine and Brandy marinade give a subtil taste to this lamb dish that will surely becomes everyone's favorite. Ehanced with the taste of citrus fruits, the sauce, even though it has a slight familiar taste, really is special. Butterflied, a leg of lamb rack can easily be barbecued, or broiled. If desired, to get an even cooking, it is possible to flatten the thickest part to get an evenly thick piece of meat. If kept refrigerated, marinade can be prepared up to 2 days ahead of time. Meat can marinate for up to 24 hours refrigerated. Serve each serving along with an oven-baked potato rose and mustard tomatoes. Excellent served along with a young full-bodied fruitful red wine such as a Cabernet Sauvignon, a Pinot Noir or a Zinfandel. You should not be too worried if the wine is a little young and tannic as lamb successfully fades tannin.
Servings:	6 to 8
Ingredients	Preparation
1 [7-pound / 3.175-kg] butterflied, if possible, leg of lamb [net weight 4 1/2 to 5-pound / 2 to 2.27-kg] 1 cup [250 mL] veal broth Salta and pepper, as needed Marinade 1/4 cup [60 mL] soy sauce 1/2 cup [125 mL] California Bourgogne wine 1/4 cup [60 mL] Brandy Juice of 1 medium orange Juice of 1 medium lemon 2 tablespoons [30 mL] honey 1 teaspoon [5 mL] dry mustard 1 large tomato, grossly chopped 5 medium cloves garlic, finely minced 1/4 teaspoon [1 mL] freshly ground black pepper	If needed, to butterfly leg of lamb, remove all excess fat; using a sharp knife, remove end of bone. Grate all along knuckle bone detaching the meat from the bone; remove and throw away the bone. Cut all around the joint into the thickest part of the leg. Cut a lit into the meat all long the leg to the joint of the knee. Grate pulling all the meat from the leg bone; throw away the bone. Delicately remove the tendons around the joint of the knee; it is possible that it will be necessary to twist and break the joint to be able to remove the leg bone. Open-up to spread meat flat onto a working surface. Flatten thickest part of meat to the same thickest all over. Using a metal blade, mix together all marinade ingredients into food processor, or a blender, for 15 seconds. Twelve [12] hours before grilling, lay lamb meat into a glass roasting pan before pouring in marinade. Leave lamb to marinate, refrigerated for 12 hours, turning the meat every 2 hours. Preheat barbecue to high intensity as it should be really hot. Remove lamb from marinade; reserving 1/2 cup [125 mL] marinade, throw away remaining marinade. Transfer lamb 3 inches [7.6 cm] over direct heat onto barbecue rack. Grill lamb for approximately 20 minutes on each side for a total barbecueing time of 40 minutes, until medium-rare to medium. For a medium-well-done lamb, grill lamb for 25 to 30 minutes on each side for a total barbecueing time of approximately 60 minutes Meat should be pinkish inside for a better taste and a pleasant texture. Transfer done lamb onto a wooden cutting board. Mix together reserved marinade and veal broth into a medium casserole. Bring to a boil and leave to boil until sauce is reduced to approximately 3/4 cup [190 mL]. Check for seasonings. Slice lamb diagonally across the grain and serve, along with sauce into a sauceboat.