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Butterflied Leg of Lamb with Rosemary

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Submitted by rudeJARHEAD

YIELD

15 servings

PREP

20 min

COOK

40 min

READY

9 hrs

Ingredients

¾ 177
CUP ML RED WINE
dry *
½ 118
79
CUP ML PREPARED MUSTARD
coarse
¼ 59
4 6E+1
TABLESPOONS ML ROSEMARY LEAVES
2 3E+1
TABLESPOONS ML GREEN PEPPERCORNS *
1 15
TABLESPOON ML OREGANO
dried
2 2
LARGE LARGE GARLIC CLOVES *
5 2.3
POUNDS KG 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 Arrow up button

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Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 351 64% 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?
Trans-fat Free, Low Carb, Sugar-Free
 

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