Marinated Butterflied Leg Of Lamb

Recipe: #2903

November 21, 2011



" Wonderful recipe - loaded with flavor. This recipe lends itself well for BBQ. I used to roast lamb until it was really well well done. When visiting Australia I learned how good "pink" lamb tastes. I have never looked back. Lamb medium, still pink really gives you tender moist perfect lamb. The weight of the lamb for this recipe is after removing the bone"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (516.2 g)
  • Calories 1533.3
  • Total Fat - 133.7 g
  • Saturated Fat - 50.1 g
  • Cholesterol - 331.1 mg
  • Sodium - 278 mg
  • Total Carbohydrate - 2.2 g
  • Dietary Fiber - 0.6 g
  • Sugars - 0.7 g
  • Protein - 75.4 g
  • Calcium - 81.6 mg
  • Iron - 7.3 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.5 mg

Step 1

Mix all the ingredients and pour over the lamb, use a large zip lock bag for easy handling. Place in fridge overnight. Flip it a few times But don't lose any sleep over it!

Step 2

In the morning drain off the marinade but save it. Leave the lamb in the fridge until 2 hours before dinner.

Step 3

Place the lamb on a rack, fat side up. brush it with the marinade on both side. Broil the lamb for 10 minutes each side.

Step 4

Turn oven temperature to 325f and roast until just pink inside. Internal temperature 155f approximately 1 1/2 hours depending on the size of your roast. Enjoy

Tips & Variations


No special items needed.