Lamb Marinade & Barbecue
Yield
8 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | pounds |
leg of lamb
boned and butterflied |
*
|
| 1 ¼ | cups |
olive oil
|
|
| ¼ | cup |
worcestershire sauce
|
|
| 2 | clove |
garlic
diced |
|
| ¾ | cup |
soy sauce, tamari
light |
|
| 2 | tablespoons |
dry mustard
|
|
| ¼ | cup |
red wine vinegar
|
|
| 1 ½ | tablespoons |
parsley leaves
chopped |
|
| ⅓ | cup |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.6 | kg |
leg of lamb
boned and butterflied |
*
|
| 296 | ml |
olive oil
|
|
| 59 | ml |
worcestershire sauce
|
|
| 2 | clove |
garlic
diced |
|
| 177 | ml |
soy sauce, tamari
light |
|
| 3E+1 | ml |
dry mustard
|
|
| 59 | ml |
red wine vinegar
|
|
| 23 | ml |
parsley leaves
chopped |
|
| 79 | ml |
lemon juice
|
|
Directions
Mix ingredients together.
Marinate butterflied lamb roast overnight, basting as needed.
Cook over hot grill, baste as needed. Best served medium to rare.
Makes enough marinade for about 6-8lbs of lamb.
