You are here

Butterflied Leg Of Lamb's picture
  Leg of lamb 1
  Garlic 2 Clove (10 gm)
  Salt 2 Teaspoon
  Freshly ground pepper 1 Teaspoon
  Crushed rosemary 1 Tablespoon
  Olive oil 3 Tablespoon

Remove the lamb's fibrous outer membrane with a knife.
Make a deep cut lengthwise along the bone; cut and scrape the meat from the bone and "butterfly," or flatten, the meat out into a thick steak.
Crush, peel and mince the garlic and rub it into the meat along with the salt, pepper and rosemary.
Pat olive oil onto the lamb and allow to stand at room temperature for 30 minutes.
Marinated Variation: Rub the meat with salt, pepper and garlic as above.
Combine 1/2 teaspoon thyme, 1/2 teaspoon oregano, 3 tablespoons red wine vinegar, 1/2 cup red wine, 1/2 cup olive oil and 1 bay leaf.
Pour the marinade over the meat and refrigerate for 24 hours, turning the meat occasionally.
Grill as above, basting with marinade.
Serve with a sauce made of 1/2 cup melted butter flavored with the juice of 1 lemon.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 295 Calories from Fat 170

% Daily Value*

Total Fat 19 g29%

Saturated Fat 7.6 g38.2%

Trans Fat 0 g

Cholesterol 102.4 mg34.1%

Sodium 196.5 mg8.2%

Total Carbohydrates 0.27 g0.09%

Dietary Fiber 0.1 g0.41%

Sugars 0 g

Protein 29 g58.1%

Vitamin A 0.3% Vitamin C 0.34%

Calcium 1.3% Iron 15.1%

*Based on a 2000 Calorie diet

Butterflied Leg Of Lamb Recipe