Put lamb in a large zipper-type food-storage bag. Add marinade, seal bag and turn to coat meat. Refrigerate at least 6 hours or overnight. Remove lamb from refrigerator 1 hour before cooking.
Heat broiler and broiler-pan or grill.
Remove lamb from marinade. Discard marinade. Grill or broil lamb 15 minutes per side for medium-rare, 20 minutes per side for well-done. Let stand 5 minutes, then slice thin across the grain.
Ask your butcher to bone and butterfly the lamb and remove as much fat as possible. This cut is great for a crowd because thin ends will be crisp and well-done while the thicker parts will be pink and juicy.
One 5- to 6-pound leg of lamb, boned, butterflied and trimmed of visible fat.
Calories 209 Fat 8g Saturated fat 0 Cholesterol 89mg
Sodium 90mg Carbohydrate 3g Fiber 0
This recipe has been added to the following public cookbooks:
Grilled Lamb
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | FFremont
09/18/09 11:01 PM | ExcellentThere are so many great lamb receipes here. Especially this one! For heaven's sake...make the marinade...that's not brain surgery! |
| ★ ☆ ☆ ☆ ☆ | bulkstuff
12/26/08 02:51 AM | Where's the recipe for the marinade?This might very well be a very good recipe, if it were to actually include the recipe that the lamb is supposed to be marinated in. |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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