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Butterflied Leg Of Lamb Recipe
|Leg of lamb||1 , butter flied (Boned)|
|Claret||2 Cup (32 tbs)|
|Poultry seasoning||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon (Or To Taste)|
|Garlic||3 Clove (15 gm) (Peeled)|
|Onion||2 Tablespoon, grated|
Calories 1309 Calories from Fat 714
% Daily Value*
Total Fat 79 g121.8%
Saturated Fat 33.6 g168%
Trans Fat 0 g
Cholesterol 460.6 mg
Sodium 767.1 mg32%
Total Carbohydrates 2 g0.8%
Dietary Fiber 0.24 g0.98%
Sugars 0.9 g
Protein 131 g261.7%
Vitamin A 0.7% Vitamin C 1.7%
Calcium 7% Iron 70.1%
*Based on a 2000 Calorie diet
1. Combine wine, poultry seasoning, garlic and onion in a bowl. Stir well.
2. Sprinkle a generous amount of salt over the lamb.
3. Place lamb into a 1-gallon freezer bag. Pour and spread marinade over all sides of the meat.
4. Seal the bag and refrigerate for 12 to 24 hours, turning the meat occasionally.
5. Remove lamb from refrigerator and let come to room temperature about 20 minutes before cooking time.
6. When ready to put on grill, remove from marinade bag. To help make the lamb easier to turn on the grill you can insert a couple of skewers through the lamb, crosswise
7. Prepare grill. If you are using a charcoal grill, prepare the coals so that they are double layered on one side of the grill, and sparsely single layered on the other side of the grill. If you are using a gas grill, heat the grill on high on all burners to start. After the initial browning you will reduce the heat.
8. Place the lamb, fat side down, on the grill on the hot side (double layer charcoals). You will get likely get flareups, so be prepared with a squirt bottle of water or a couple of cups of water (if using a charcoal grill) to control the flames if needed.
9. Sear one side for 4 minutes, then flip the lamb over to sear the other side for another 4 minutes.
10. Then, if you are using a charcoal grill, move the roast to the less hot side of the grill. If you are using a gas grill, lower the heat to low. You will want to maintain a temperature of 300-350°F.
11. Cover the grill and let cook for an additional 35-45 minutes, depending on how thick, and how many pounds the roast is, until a meat thermometer inserted into the thickest part of the roast registers 130°F, for medium rare.
12. Transfer to a cutting board with a well to catch the juices. Cover with aluminum foil and let rest for 5-10 minutes.
13. Remove the skewers if you are using any.
14. Cut across the grain, 1/4 to 1/2-inch thick slices.
15. Serve slices on a warm platter; pour meat juices over the slices. Serve with mint jelly or horseradish.