Butterfly Leg Of Lamb Recipe

Summary

Difficulty LevelMediumHealth IndexHealthy
MethodMain Ingredient

Ingredients

 Leg of lamb6 Pound (1 leg)
 Garlic2 Clove (10 gm), minced
 Salt1 Teaspoon
 Fines herbes1 Teaspoon
 Black pepper1⁄2 Teaspoon
 Thyme1⁄2 Teaspoon
 Grated onion1⁄4 Cup (4 tbs)
 Salad oil1⁄2 Cup (8 tbs)
 Lemon juice1⁄2 Cup (8 tbs)

Nutrition Facts

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

Directions

Have meatman bone leg of lamb and slit lengthwise to spread it flat like a thick steak.
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.
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