Grilled Marinated Butterflied Leg of Lamb

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Category : Meat

Recipe : Grilled Marinated Butterflied Leg of Lamb

This recipe can be halved by making half a batch of marinade, cutting the butterflied
leg of lamb in two and freezing half for another time.

Makes 8 servings

One 1-pound 8-ounce trimmed boneless leg of lamb
1/2 cup red wine vinegar
1/4 cup diced red onion
1/4 cup minced fresh mint
1/4 cup minced fresh parsley
2 fluid ounces (1/4 cup) dry red wine
1 tablespoon + 1 teaspoon Dijon-style mustard
1/4 teaspoon freshly ground black pepper

As though you were cutting a loaf of French bread, cut the leg of lamb almost in
half lengthwise to create a flattened piece of lamb uniformly 1/2" thick when
"opened."
Combine vinegar, onion, mint, parsley, wine, mustard and pepper; add lamb and
marinate at least 2 hours or overnight (see Marinating Know-how) .
Prepare grill for a medium-hot fire, using direct method (see Cooking Methods) .
Drain marinade into small saucepan. Bring to a rolling boil; boil for one minute,
stirring constantly. Remove from heat.
Grill lamb, basting with marinade and turning once, 18 minutes (medium) or 20
minutes (well-done). Spoon remaining marinade over meat; cover with foil and let
stand 10 minutes before slicing. Divide evenly among 4 plates and serve.

SERVING (2 OUNCES LAMB) PROVIDES: 2 Proteins, 6 Optional Calories.

PER SERVING: 121 Calories, 4 g Total Fat, 2 g Saturated Fat, 50 mg Cholesterol, 100
mg Sodium, 1 g Total Carbohydrate, 0 g Dietary Fiber, 16 g Protein, 10 mg Calcium