Rubbed Butterflied Leg of Lamb with Garlic,Rosemary&Thyme (Gc)
Yield
10 servingsPrep
30 minCook
30 minReady
1Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
boneless leg of lamb
|
*
|
| 4 | cloves |
garlic
minced |
|
| 2 | tablespoons |
rosemary leaves
fresh picked |
|
| 1 | tablespoon |
salt
|
|
| 2 | tablespoons |
black pepper
|
|
| 2 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
boneless leg of lamb
|
*
|
| 4 | cloves |
garlic
minced |
|
| 3E+1 | ml |
rosemary leaves
fresh picked |
|
| 15 | ml |
salt
|
|
| 3E+1 | ml |
black pepper
|
|
| 3E+1 | ml |
olive oil
|
|
Directions
Mix last five ingredients well and rub on leg of lamb.
Rub lamb vigorously.
Cover and refrigerate overnight.
Prepare a wood or charcoal fire and let it burn down to embers.
Grill lamb for 18 minutes on one side and 14 minutes on the second side.
Let rest for 10 minutes before slicing.
Serve with grilled ratatouille and basil.
