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Butterflied Leg of Lamb with Rosemary

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Recipe

 

Yield

15 servings

Prep

20 min

Cook

40 min

Ready

9 hrs
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

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

Amount Measure Ingredient Features
177 ml red wine
dry
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118 ml olive oil, extra-virgin
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79 ml prepared mustard
coarse
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59 ml red wine vinegar
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6E+1 ml rosemary leaves
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3E+1 ml green peppercorns
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15 ml oregano
dried
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2 large garlic cloves
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2.3 kg leg of lamb
boned, butterflied, trimmed
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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 Arrow up button

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Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 35164% 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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