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Add a photoServings: 4
Ingredients
- 3 clv garlic, chopped
- 2 Tbsp. lemon juice
- 1/2 tsp lemon rind
- 1/2 tsp dry crushed rosemary
- 1/4 tsp pepper
- 1/4 c. olive or possibly vegetable oil
- 1 x boned and butterflied leg of lamb (about 3 pounds)
Directions
- In small bowl or possibly food processor, combine garlic, lemon juice and rind, rosemary and pepper; gradually pour in oil and mix till smooth. Place lamb in shallow dish; pour marinade over, turning to coat both sides. Cover and let stand at room temperature for 1 to 2 hrs or possibly chill overnight (bring to room temperature before cooking).
- Remove lamb from marinade, reserving marinade. On greased grill 4 inches from warm coals or possibly at high setting, or possibly under broiler, grill lamb for 15 min, brushing with marinade several times; turn and cook for 12 min longer or possibly till meat is pink inside. Let meat stand for 10 min before slicing thinly across the grain. Reserve one-quarter of the slices for the next meal. (Follows)
- Makes 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 23g | |
| Recipe makes 4 servings | |
| Calories 125 | |
| Calories from Fat 122 | 98% |
| Total Fat 13.54g | 17% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 21mg | 1% |
| Total Carbs 1.53g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.21g | 0% |
| Protein 0.18g | 0% |
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