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Butterfly Lamb with Rosemary

 

13

Yield

8

servings

Prep

20

min

Cook

20

min

Ready

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

6 pounds leg of lamb
boned
2 teaspoons black pepper
¼ cup olive oil
1 each bay leaves
*
1 tablespoon lemon juice
1 tablespoon rosemary leaves
dried

Directions

Place the lamb in a shallow pan.

Combine the oil, lemon juice, rosemary, pepper and bay leaf.

Blend well and rub the mixture all over the lamb.

Cover and let stand for 2 hours or longer, unrefrigerated but in a cool place.

Turn the meat occasionally.

Prepare a charcoal fire or preheat the broiler.

Place the lamb on the fire or under the broiler.

Grill or broil the meat to the desired degree of doneness.

Turn the meat several times as it cooks.

Cooking time will depend on the distance of the meat from the heat, the intensity of the heat and whether the grill is covered.

It should vary from about 20 minutes for rare meat to 40 minutes for medium well done.

Let stand for 20 minutes covered with foil.

Serve sliced.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 350g (12.3 oz)
Amount per Serving
Calories 69260% of calories from fat
 % Daily Value *
Total Fat 46g 71%
Saturated Fat 18g 88%
Trans Fat 0g
Cholesterol 228mg 76%
Sodium 198mg 8%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 129g
Vitamin A 0% Vitamin C 2%
Calcium 3% Iron 34%
* based on a 2,000 calorie diet How is this calculated?

 

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