Try this Pastrami-Style Butterflied Leg of Lamb recipe, or contribute your own.
Suggest a better descriptionButterfly leg of lamb or have your butcher do it for you. In a nonreactive bowl or pan, cover meat with yogurt, turning to coat evenly. Marinate, covered and refrigerated, for at least 12 hours or overnight. Remove from marinade and pat dry with paper towels. On a cutting board cover garlic with salt. Mince and flatten with side of a heavy knife until garlic forms a paste. Scrape into a small bowl and mix well with remaining spices. Rub butterflied leg of lamb with spice mixture. Cover tightly and marinate, refrigerated, at least 8 hours or overnight. Heat a grill or broiler until very hot. Cook on grill or broiler rack, 10 to 15 minutes each side, for rare to medium-rare meat. Remove lamb to a carving board, cover loosely with foil and let sit 10 minutes before carving into thin slices. Yield: 8 to 10 servings Recipe by: TASTE SHOW #TS4597
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Serving Size: 1 Serving (536g) | ||
Recipe Makes: 1 servings | ||
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Calories: 540 | ||
Calories from Fat: 67 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 19.6mg | 6 % | |
Sodium 14239.1mg | 491 % | |
Potassium 1041.6mg | 27 % | |
Total Carbohydrate 98.1g | 29 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 95.9g | ||
Protein 23.2g | 33 % | |
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: 540
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