Grilled Butterflied Leg Of Lamb With Mint
Published July 17, 1993
- Total Time
- 3 hours 25 minutes
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Ingredients
1 leg of lamb (about six pounds), boned so that it lies flat
2 tablespoons Dijon mustard
1 tablespoon dark soy sauce
½ cup extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons fresh rosemary
Freshly ground pepper to taste
About 30 mint leaves (enough to cover the base of a serving dish)
Nutritional analysis per serving (8 to 10 servings)
2 grams carbs; 185 milligrams cholesterol; 675 calories; 24 grams monosaturated fat; 4 grams polyunsaturated fat; 18 grams saturated fat; 50 grams fat; 1 gram fiber; 280 milligrams sodium; 51 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wipe lamb dry with paper towels and remove any large pieces of fat. In a small bowl, mix together mustard, soy sauce, olive oil, garlic, rosemary and pepper. Spread mixture over lamb on both sides. Refrigerate for three hours or overnight.
- Step 2
Preheat coal for grilling. Spread mint leaves on a serving dish so that they make a thick carpet. Lay lamb on a rack and grill seven to eight minutes on each side for medium rare. Cook longer for well done.
- Step 3
Place lamb on a board and slice pieces thin with a sharp knife. Arrange pieces on top of the mint in overlapping layers and serve.
Private Notes