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Butterflied Lamb In Sage And Rosemary Marinade

Western.Chefs's picture
  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

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

Main Dish

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4471 Calories from Fat 2692

% Daily Value*

Total Fat 300 g461%

Saturated Fat 113.1 g565.7%

Trans Fat 0 g

Cholesterol 1215.6 mg405.2%

Sodium 4934.5 mg205.6%

Total Carbohydrates 37 g12.4%

Dietary Fiber 4.2 g16.9%

Sugars 7.3 g

Protein 340 g679.2%

Vitamin A 6.7% Vitamin C 21.2%

Calcium 27.4% Iron 185.8%

*Based on a 2000 Calorie diet

Butterflied Lamb In Sage And Rosemary Marinade Recipe