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Add a photoServings: 1
Ingredients
- 4 Tbsp. Roasted garlic
- 3 Tbsp. Minced Italian parsley
- 2 Tbsp. Minced fresh mint
- 1 Tbsp. Finely minced fresh thyme
- 1 1/2 tsp Finely minced fresh rosemary
- 1 tsp Salt
- 1 tsp Freshly grnd pepper
Directions
- Did a garlicky/minty leg of lamb in the pit yesterday and it came out so good I thought I'd share with the porch.
- Rather than insert slivers of lamb into the meat and apply a rub to the surface, I applied an herb puree to the inside of a boned, butterflied leg and rolled and tied it up. The puree consisted of:
- I rubbed the outside with oil, salt and pepper. Cooked at about 250F with cherry wood till internal temp was 130 (medium rare)
- This was adapted (filched) from the Gotham Bar and Grill Cookbook (ISBN
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 56g | |
| Calories 63 | |
| Calories from Fat 5 | 8% |
| Total Fat 0.64g | 1% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2340mg | 98% |
| Potassium 254mg | 7% |
| Total Carbs 13.77g | 4% |
| Dietary Fiber 2.8g | 9% |
| Sugars 0.4g | 0% |
| Protein 2.77g | 4% |
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