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Butterflied Leg of Lamb with Rosemary

 

18

Yield

15

servings

Prep

20

min

Cook

40

min

Ready

9

hrs

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

¾ cup red wine
dry
*
½ cup olive oil, extra-virgin
cup prepared mustard
coarse
¼ cup red wine vinegar
4 tablespoons rosemary leaves
2 tablespoons green peppercorns
*
1 tablespoon oregano
dried
2 large garlic cloves
*
5 pounds leg of lamb
boned, butterflied, trimmed

Directions

Combine the wine, oil, mustard, vinegar, rosemary leaves, peppercorns, oregano, and garlic in blender.

Purée for 3 minutes or until rosemary is completely ground.

Place lamb in large glass baking dish with 2-inch high sides.

Pour marinade over lamb, cover completely and evenly.

Cover; chill at least 8 hours or overnight.

Let stand 2 hours at room temperature before cooking.

Prepare barbecue (medium-high heat).

Remove lamb from marinade.

Sprinkle generously with salt and pepper.

Grill turning occasionally, lamb until brown and crusty on outside and thermometer inserted into thickest part registers 130 degrees F for medium-rare.

Transfer to platter and tent with foil.

Let stand 10 minutes. Cut on diagonal into thin slices.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 35164% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 101mg 34%
Sodium 151mg 6%
Total Carbohydrate 0g 0%
Dietary Fiber 1g 2%
Sugars g
Protein 58g
Vitamin A 1% Vitamin C 1%
Calcium 3% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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