Backyard Leg Of Lamb Recipe Recipe

Name: Backyard Leg Of Lamb Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. extra virgin olive oil; 2 Tbsp. balsamic vinegar juice, of, half, lemon; 1/4 c. minced fresh parsley; 1 Tbsp. chopped garlic; 1/2 Tbsp. chopped ginger; 1/2 Tbsp. warm pepper, flakes black pepper Stuffing; 1/2 c. minced fresh mint; 4 x green onion, sliced into thin rings; 1 1/2 Tbsp. chopped garlic; 4 x fresh spinach, leaves, minced, finely; 1 Tbsp. pine nuts black pepper Assemble Final Dish; 1 x 5 pound boneless leg of lamb, fat trimmed, butterflied twine

Servings: persons

2 Tbsp. extra virgin olive oil
2 Tbsp. balsamic vinegar juice, of, half, lemon
1/4 c. minced fresh parsley
1 Tbsp. chopped garlic
1/2 Tbsp. chopped ginger
1/2 Tbsp. warm pepper, flakes black pepper Stuffing
1/2 c. minced fresh mint
4 x green onion, sliced into thin rings
1 1/2 Tbsp. chopped garlic
4 x fresh spinach, leaves, minced, finely
1 Tbsp. pine nuts black pepper Assemble Final Dish
1 x 5 pound boneless leg of lamb, fat trimmed, butterflied twine

1
Marinade:In a small bowl, whisk together oil, vinegar, lemon juice, garlic, ginger, and warm pepper flakes, and black pepper to taste.
2
Set aside.
3
Stuffing:In a small bowl, combine mint, garlic, spinach, pine nuts and pepper.
4
Toss till well combined.
5
Set aside.
6
Assemble Final Dish:Spread stuffing proportionately over surface of lamb.
7
Roll lamb into roast, and tie with butcher's twine.
8
Place lamb in large resealable plastic bag.
9
Pour marinade over lamb.
10
Seal bag.
11
Turn bag several times and place in refrigerator 4 hrs or possibly overnight, turning bag occasionally to redistribute marinade.
12
Prepare grill, preheat to medium high, and oil rack.
13
Grill lamb at medium high heat for 5 min, turning with tongs to brown all surfaces.
14
Reduce heat to medium, cover grill, and cook 30-40 min, turning once or possibly twice to ensure even browning.
15
When instant-read thermometer inserted into thickest part of lamb registers 125 F to 130 F, lamb will be medium rare (about 15 min per side).When desired doneness is reached, transfer lamb to cutting board.
16
Cover with foil and let stand 5 - 10 min.
17
Cut into 1/3-inch-thick slices.
18
Arrange on platter and serve.
19
Marinade

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tbsp. extra virgin olive oil, 2 Tbsp. balsamic vinegar juice, of, half, lemon, 1/4 c. minced fresh parsley, 1 Tbsp. chopped garlic, and more.

Yes, Backyard Leg Of Lamb Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Backyard Leg Of Lamb Recipe

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