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Butterfly Leg Of Lamb Recipe
|Leg of lamb||6 Pound (1 leg)|
|Garlic||2 Clove (10 gm), minced|
|Fines herbes||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Grated onion||1⁄4 Cup (4 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 6097 Calories from Fat 3813
% Daily Value*
Total Fat 425 g653.8%
Saturated Fat 138.1 g690.3%
Trans Fat 2 g
Cholesterol 1823.4 mg
Sodium 3524.3 mg146.8%
Total Carbohydrates 21 g6.9%
Dietary Fiber 2.6 g10.4%
Sugars 5.1 g
Protein 519 g1037.7%
Vitamin A 4.6% Vitamin C 112.9%
Calcium 25.2% Iron 270%
*Based on a 2000 Calorie diet
Lemon-Marinade-Basting Sauce: In large glass dish or baking pan thoroughly blend remaining ingredients.
Place butterfly leg in marinade.
Leave at least one hour at room temperature, or overnight in the refrigerator, turning occasionally.
Drain and save marinade.
Insert 2 long skewers through meat at right angles making an X or place meat in a wire broiler basket.
This will make for easy turning of the meat and keep meat from "curling" during cooking.
Roast over medium coals 1 1/2 to 2 hours turning every 15 minutes till medium or well done.
Baste frequently with reserved marinade.
Place meat on carving board and remove from basket or remove skewers.
Cut across grain into thin slices.