Try this Garlicky/minty Leg of Lamb in the Pit recipe, or contribute your own.
Suggest a better descriptionDid a garlicky/minty leg of lamb in the pit yesterday and it came out so good I thought Id share with the porch. Rather than insert slivers of lamb into the meat and apply a rub to the surface, I applied an herb puree to the inside of a boned, butterflied leg and rolled and tied it up. The puree consisted of: I rubbed the outside with oil, salt and pepper. Cooked at about 250F with cherry wood until internal temp was 130 (medium rare) This was adapted (filched) from the Gotham Bar and Grill Cookbook (ISBN 0-385-48210-8). Posted to bbq-digest Volume 98 Issue 015 by ackerman@cordless.com (William Ackerman) on Jan 7, 1998
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Serving Size: 1 Serving (55g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 78 | ||
Calories from Fat: 5 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.9mg | 0 % | |
Potassium 303.5mg | 8 % | |
Total Carbohydrate 17.9g | 5 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 13.9g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 78
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