Butterflied Leg of Lamb with Rosemary
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 tablespoon dried oregano
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 2 large garlic cloves
- 3/4 cup dry red wine
- Carbohydrate 4 g(1%)
- Cholesterol 359 mg(120%)
- Fat 95 g(146%)
- Fiber 2 g(7%)
- Protein 99 g(197%)
- Saturated Fat 35 g(177%)
- Sodium 458 mg(19%)
- Calories 1310
Preparation Combine first 8 ingredients in blender. Puree until rosemary is completely ground, about 3 minutes. Place lamb in large glass baking dish with 2-inch high sides. Pour marinade over lamb, making certain all parts of lamb are covered with marinade. Cover; chill at least 8 hours or overnight. Let stand 2 hours at room temperature before cooking. Prepare barbecue (medium-high heat). Remove lamb from marinade. Sprinkle both sides of lamb generously with salt and pepper. Grill lamb until brown and crusty on outside and thermometer inserted into thickest part registers 130°F for medium-rare, turning occasionally, about 20 minutes. Transfer to platter and tent with foil. Let stand 10 minutes. Cut on diagonal into thin slices.
Preparation Combine first 8 ingredients in blender. Puree until rosemary is completely ground, about 3 minutes. Place lamb in large glass baking dish with 2-inch high sides. Pour marinade over lamb, making certain all parts of lamb are covered with marinade. Cover; chill at least 8 hours or overnight. Let stand 2 hours at room temperature before cooking. Prepare barbecue (medium-high heat). Remove lamb from marinade. Sprinkle both sides of lamb generously with salt and pepper. Grill lamb until brown and crusty on outside and thermometer inserted into thickest part registers 130°F for medium-rare, turning occasionally, about 20 minutes. Transfer to platter and tent with foil. Let stand 10 minutes. Cut on diagonal into thin slices.
