Leg of Lamb
Yield
6 servingsPrep
3 hrsCook
30 minReady
3 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
leg of lamb
butterflied |
|
| 1 | x |
olive oil
|
*
|
| 3 | tablespoons |
rosemary leaves
dried |
|
| 1 | each |
lemon zest
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
leg of lamb
butterflied |
|
| 1 | x |
olive oil
|
*
|
| 45 | ml |
rosemary leaves
dried |
|
| 1 | each |
lemon zest
|
*
|
Directions
Paint the lamb with the olive oil.
Sprinkle with rosemary and rind. Let sit for several hours.
Grill to pink. Slather a few pats od butter on top and slice thinly. Season with Salt and pepper to taste.
