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Butterflied Lamb In Sage And Rosemary Marinade

Western.Chefs's picture
Ingredients
  Onion 1 Small, grated
  Garlic 1 Clove (5 gm), crushed
  Dry red wine 3⁄4 Cup (12 tbs)
  Olive oil/Salad oil 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Rosemary 3⁄4 Teaspoon, crushed
  Rubbed sage 3⁄4 Teaspoon
  Lamb leg shank half 4 Pound, butterflied
Directions

1. In large stainless-steel, enamel, or glass pan, mix first 7 ingredients. Add lamb, turning to coat it with marinade; cover and refrigerate 6 hours or overnight, turning lamb occasionally.
2. About 50 minutes before serving, prepare outdoor grill for barbecuing.
3. Place lamb on grill over medium heat, reserving marinade. Cook 15 to 20 minutes for medium-rare or until of desired doneness, brushing with marinade and turning lamb often.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Techniques: 
Marinate

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