Grilled Leg of Lamb With Mustard Seeds
Published October 11, 1994
- Total Time
- 3 hours
- Rating
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Ingredients
1 8-pound leg of lamb, boned, butterflied and trimmed of fat, inside and out (ask butcher)
Salt and freshly ground pepper to taste
¼ cup olive oil
5 tablespoons mustard seeds
1 teaspoon ground cumin
1 tablespoon finely chopped garlic
4 sprigs fresh thyme or 1 teaspoon dried
1 teaspoon fennel seeds
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 bay leaves, crumbled
4 tablespoons fresh lemon juice
2 cups red wine
2 tablespoons butter, melted
4 tablespoons finely chopped parsley
Nutritional analysis per serving (6 to 8 servings)
5 grams carbs; 316 milligrams cholesterol; 1116 calories; 34 grams monosaturated fat; 6 grams polyunsaturated fat; 31 grams saturated fat; 77 grams fat; 1 gram fiber; 1316 milligrams sodium; 86 grams protein; 1 gram sugar
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
Lay lamb out flat, and sprinkle with salt and pepper on all sides.
- Step 2
Put oil in baking dish large enough to hold lamb. Add lamb, and sprinkle on both sides with mustard seeds, cumin, garlic, thyme, fennel seeds, rosemary, bay leaves, lemon juice and red wine. Turn and rub lamb so it is evenly coated with the ingredients. Marinate in a cool place for 1 or 2 hours, or in a refrigerator up to 6 hours. If lamb is refrigerated, let it return to room temperature before cooking.
- Step 3
Preheat a charcoal grill or oven broiler.
- Step 4
Remove lamb from marinade and reserve marinade. If a grill is used, put lamb flat on grill. If broiler is used, place lamb under broiler 4 to 5 inches from heat. Cook lamb uncovered on grill or under broiler about 15 minutes. Turn and cook 10 to 15 minutes on second side. For medium or well-done meat, cook longer.
- Step 5
Meanwhile, in a baking pan large enough to hold lamb, bring reserved marinade to a boil, stirring until the liquid is reduced by half. Remove from heat, and swirl in butter and parsley. Transfer lamb to marinade pan, cover loosely with foil and keep warm. Let meat rest 10 to 15 minutes before serving. Slice thinly and serve with pan gravy.
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