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Add a photoBarbecued leg of lamb marinated overnight in at tangy marinade.
Ingredients
- 5 lb leg of lamb butterlied and deboned
- Marinade: 2 Tbsp Dijon mustard
- ½ tsp salt
- ¼ tsp pepper
- 4 tbsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp olive oil
- ½ clove crushed garlic
- 1/3 cup lemon juice
Directions
- Trim the leg of lamb to an even thickness of 2-2 ½ inches and trim off as much of the lamb fell (fatty tissue)
- Marinate lamb for 24 hours in the marinade(turn every 4-6 hours so each side soaks in the solution) and refrigerate.
- Bring to room temperature
- Insert thermometer in the thickest part o f the meat.
- Heat the grill until coals are hot
- Barbecue 6-8 inches above hot coals for approximately 45 minutes and baste frequently with the marinade.
- Check thermometer (125-130 for medium rare or 135-145 for medium)
- Slice on the diagonal in ¼-1/2 inch slices and serve
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 6 servings | |
| Calories 83 | |
| Calories from Fat 40 | 48% |
| Total Fat 4.54g | 6% |
| Saturated Fat 0.63g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 511mg | 21% |
| Potassium 50mg | 1% |
| Total Carbs 11.01g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 9.36g | 6% |
| Protein 0.46g | 1% |
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