Barbecued Lamb With Cilantro – a delicious recipe with red wine, soy sauce, extra-virgin olive oil, garlic, fresh cilantro, bay leaves. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a 9- by 13-inch baking dish, mix wine, soy sauce, oil, garlic, chopped cilantro, and bay leaves. Spread lamb open in the marinade and turn to coat. Cover and chill, turning meat occasionally, at least 4 hours or up to 1 day.
2
Lift lamb from marinade (reserve marinade) and lay flat (open) on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Close lid on gas grill. Cook, turning as needed to brown meat evenly, until a thermometer inserted in thickest part is 135u00b0 to 140u00b0 for rare, 30 to 45 minutes; thin portions will be well-done. Brush meat occasionally with marinade up until the last 10 minutes of cooking.
3
Transfer meat to a platter, keep warm, and let rest 5 to 15 minutes. Garnish with cilantro sprigs. Thinly slice meat. Add salt and pepper to taste.
492
kcal
Calories
52
g
Fat
7
g
Carbs
6
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups dry red wine, 3/4 cup soy sauce, 1/2 cup extra-virgin olive oil, 3 cloves garlic, peeled and minced, and more.
Yes, Barbecued Lamb With Cilantro 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.
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