Butterfly Leg Of Lamb Recipe
Ingredients
| Leg lamb | 3 Pound (Weighed After Bone Is Removed) | |
| Bread slice | 1 , broken into 6 pieces | |
| Parsley | 1⁄2 Cup (8 tbs) | |
| Rosemary | 1 Teaspoon | |
| Butter | 3 Tablespoon | |
| Garlic | 2 Clove (10 gm), finely chopped | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 526 Calories from Fat 332
% Daily Value*
Total Fat 37 g56.8%
Saturated Fat 17.1 g85.4%
Trans Fat 0 g
Cholesterol 168.1 mg56%
Sodium 223.8 mg9.3%
Total Carbohydrates 3 g1%
Dietary Fiber 0.44 g1.7%
Sugars 0.1 g
Protein 43 g85.7%
Vitamin A 12.7% Vitamin C 12.3%
Calcium 3.6% Iron 24.4%
*Based on a 2000 Calorie diet
Directions
Place the bread, parsley, and rosemary in a blender and blend until finely chopped.
Spread the mixture on the surface of the lamb.
Heat the butter and garlic in a custard cup on the highest setting for 40 seconds. Drizzle the garlic butter over the lamb.
Cook the lamb on the highest setting for 10 minutes.
Rotate the dish one-quarter of a turn and cook on "roast" setting for 8 min utes.
Season with salt and pepper and leave to rest for 10 minutes before slicing.
Chef
