Butterflied Leg Of Lamb – a delicious recipe with Marinade, red wine, soy sauce, garlic, fresh mint, rosemary. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
["For the lamb - I usually get a smaller half leg, maybe 3 pounds. You can ask the butcher to butterfly it, or you can do it yourself; it's not hard. ""Butterflied"" means cutting the leg bone out so the meat lays flat instead of round. Thickness should range 2-3 inches, preferably as consistent as possible.", "", "Combine the six marinade ingredients and pour over lamb in shallow glass baking pan or ziploc bag. Refrigerate 6 hours (a few more is OK), turning frequently if possible.", "", "Prepare hot grill. Drain meat but reserve marinade. Grill the lamb about 10 minutes on each side, basting frequently. Check frequently to cook to medium rare. Take off grill and let sit 5 minutes. Slice thinly (1/4 inch) and serve immediately."]
257
kcal
Calories
6
g
Fat
37
g
Carbs
16
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 8 ingredients. The key ingredients include: Marinade:, 1 cup dry red wine, 3/4 cup soy sauce, 4 large cloves of garlic, crushed, and more.
Yes, Butterflied Leg Of Lamb 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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