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Barbecued Lamb With Cilantro

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  Dry red wine 2 Cup (32 tbs)
  Soy sauce 3⁄4 Cup (12 tbs)
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Garlic 3 Clove (15 gm), peeled and minced
  Chopped fresh cilantro 1 1⁄2 Cup (24 tbs)
  Fresh bay leaves/Dried bay leaves 2
  Lamb leg 6 Pound, boned, butterflied, and fat-trimmed
  Cilantro sprigs 2
  Salt To Taste
  Pepper To Taste

1. In a 9- by 13-inch baking dish, mix wine, soy sauce, oil, garlic, chopped cilantro, and bay leaves. Spread lamb open in the marinade and turn to coat. Cover and chill, turning meat occasionally, at least 4 hours or up to 1 day.
2. Lift lamb from marinade (reserve marinade) and lay flat (open) on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Close lid on gas grill. Cook, turning as needed to brown meat evenly, until a thermometer inserted in thickest part is 135° to 140° for rare, 30 to 45 minutes; thin portions will be well-done. Brush meat occasionally with marinade up until the last 10 minutes of cooking.
3. Transfer meat to a platter, keep warm, and let rest 5 to 15 minutes. Garnish with cilantro sprigs. Thinly slice meat. Add salt and pepper to taste.

Recipe Summary

Side Dish

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 646 Calories from Fat 396

% Daily Value*

Total Fat 44 g67.2%

Saturated Fat 18.1 g90.3%

Trans Fat 0 g

Cholesterol 172.3 mg57.4%

Sodium 1028.7 mg42.9%

Total Carbohydrates 7 g2.2%

Dietary Fiber 0.37 g1.5%

Sugars 0.8 g

Protein 43 g85.8%

Vitamin A 8.2% Vitamin C 3.5%

Calcium 3.2% Iron 23.3%

*Based on a 2000 Calorie diet


Barbecued Lamb With Cilantro Recipe