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Herbed Marinated Leg Of Lamb Recipe
|Lamb leg||6 Pound (1 Whole)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Finely snipped parsley||2 Tablespoon|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Dried basil||1⁄2 Teaspoon, crushed|
|Dried tarragon||1⁄4 Teaspoon, crushed|
Serving size: Complete recipe
Calories 7061 Calories from Fat 4878
% Daily Value*
Total Fat 543 g835.9%
Saturated Fat 227.1 g1135.5%
Trans Fat 0 g
Cholesterol 2068.1 mg
Sodium 3048.6 mg127%
Total Carbohydrates 16 g5.5%
Dietary Fiber 4 g16.1%
Sugars 4 g
Protein 502 g1003.3%
Vitamin A 58.5% Vitamin C 139.5%
Calcium 39% Iron 275.2%
*Based on a 2000 Calorie diet
Combine lemon juice, oil, onion, parsley, salt, thyme, basil, and tarragon.
Place lamb in large plastic bag set in deep bowl.
Pour lemon juice mixture over lamb; close bag.
Refrigerate 4 to 6 hours, turning bag occasionally to coat lamb evenly.
Drain lamb, reserving marinade.
Insert two long skewers through meat at right angles making a +, or place meat in a wire grill basket.
Grill over medium coals, turning every 15 minutes, till desired doneness, about 1 1/2 hours for medium or 2 hours for well-done.
Baste frequently with reserved marinade.
Place lamb on carving board; remove from basket or remove skewers.
Cut lamb across grain into thin slices.