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Add a photoServings: 8
Ingredients
- 8 lb Lamb leg, boned and butterflied
- 1Â 1/4 c. Extra virgin olive oil
- 1/4 c. Worchestershire Sauce
- 2 x Garlic clove, diced
- 3/4 c. Soy sauce, light
- 2 Tbsp. Dry mustard
- 1/4 c. Red wine vinegar
- 1Â 1/2 Tbsp. Parsley, minced
- 1/3 c. Lemon juice
Directions
- Mix ingredients together. Marinate butterflied lamb roast overnight, basting as needed. Cook over warm grill, baste as needed. Best served medium to rare.
- Makes sufficient marinade for about 6-8lbs of lamb.
- This is Lois' recipe and is our annual July 4th BBQ; right after the CLYDE BEATTY CIRCUS/still under a tent!!!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 442g | |
| Recipe makes 8 servings | |
| Calories 1065 | |
| Calories from Fat 760 | 71% |
| Total Fat 84.94g | 106% |
| Saturated Fat 26.65g | 107% |
| Trans Fat 0.0g | |
| Cholesterol 241mg | 80% |
| Sodium 1678mg | 70% |
| Potassium 1061mg | 30% |
| Total Carbs 4.85g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.56g | 1% |
| Protein 67.12g | 107% |
