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Merlot Marinated Leg Of Lamb Recipe
|Soy sauce||1⁄2 Cup (8 tbs)|
|Merlot/Other dry red wine||1 Cup (16 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Dried oregano||2 Tablespoon|
|Dried rosemary||1 Tablespoon|
|Coarsely ground pepper||1 Tablespoon|
|Lamb leg||5 Pound, boned and tied (1 Leg)|
Serving size: Complete recipe
Calories 5286 Calories from Fat 3181
% Daily Value*
Total Fat 353 g543.2%
Saturated Fat 176.3 g881.6%
Trans Fat 0 g
Cholesterol 1723.4 mg
Sodium 8119.1 mg338.3%
Total Carbohydrates 84 g28%
Dietary Fiber 26.1 g104.3%
Sugars 28.5 g
Protein 432 g864.1%
Vitamin A 53.8% Vitamin C 84.8%
Calcium 98.8% Iron 339.6%
*Based on a 2000 Calorie diet
Add lamb and turn to coat with marinade.
Cover and chill at least 6 hours or up to 1 day, turning meat over several times.
Remove lamb from marinade, reserving marinade for basting.
Rotate the lamb on the spit rods for 1 hour 15 to 1 hour 30 minutes or until the internal temperature reaches 135 to 140 degrees for medium on the instant thermometer, basting several times during the last 10 minutes.
Untie, slice and serve.