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Name: Butterflied Grilled Leg of Lamb
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 Leg of lamb butterflied (about 8-9 lbs); 1/4 cup Olive oil; 1 cup Red wine; 2 tablespoon Dijon mustard; 2 tablespoon Fennel seeds; 2 tablespoon garlic chopped; 4 sprigs Thyme or 2 teaspoons dried; 2 teaspoon Cumin; 1 Bay leaf; 2 tablespoon Butter

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INGREDIENTS

1 Leg of lamb ; butterflied (about 8-9 lbs)
1/4 cup Olive oil
1 cup Red wine
2 tablespoon Dijon mustard
2 tablespoon Fennel seeds
2 tablespoon garlic ; chopped
4 sprigs Thyme ; or 2 teaspoons dried
2 teaspoon Cumin
1 Bay leaf
2 tablespoon Butter

INSTRUCTIONS

1. Preheat broiler or grill.

2. Rub meat with salt and pepper.

3. combine rest of ingredients except butter and blend well.

4. Coat lamb with this marinade. If you refrigerate, be sure to return to room temp before cooking.

5. Remove from marinade and place on grill or 4-5 inches from broiler. Reserve marinade.

6. Cook about 10 minutes and then turn. Cook about 10 minutes more for rare meat. More if you want it better done.

7. Meanwhile, transfer marinade to saucepan and simmer about 3 minutes. Add butter.

8. Transfer meat to a baking dish. Pur marinade over, cover loosely with foil and let rest in warm place for 10-15 minutes.

9. Slice and serve with pan gravy.

Serves 6-8

See also recipe in Silver Palate Good Times Cookbook

NOTES

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Butterflied Grilled Leg of Lamb

1 Leg of lamb butterflied (about 8-9 lbs)
1/4 cup Olive oil
1 cup Red wine
2 tablespoon Dijon mustard
2 tablespoon Fennel seeds
2 tablespoon garlic chopped
4 sprigs Thyme or 2 teaspoons dried
2 teaspoon Cumin
1 Bay leaf
2 tablespoon Butter

1. Preheat broiler or grill.
2. Rub meat with salt and pepper.
3. combine rest of ingredients except butter and blend well.
4. Coat lamb with this marinade.  If you refrigerate, be sure to return to room temp before cooking.
5. Remove from marinade and place on grill or 4-5 inches from broiler.  Reserve marinade.
6. Cook about 10 minutes and then turn.  Cook about 10 minutes more for rare meat.   More if you want it better done.
7. Meanwhile, transfer marinade to saucepan and simmer about 3 minutes.  Add butter.
8. Transfer meat to a baking dish.  Pur marinade over, cover loosely with foil and let rest in warm place for 10-15 minutes.
9. Slice and serve with pan gravy.

Serves 6-8

See also recipe in Silver Palate Good Times Cookbook

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Nutrition

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Serving Size: 1 Serving (661g)
Recipe Makes: 6 Servings

Calories: 1429
Calories from Fat: 923 (65%)

Amt Per Serving		% DV

	Total Fat 102.6g	137 %
	Saturated Fat 44.4g	222 %
	Monounsaturated Fat 42.4g
	Polyunsanturated Fat 8.1g
Cholesterol 396.6mg		122 %
Sodium 460.9mg		16 %
Potassium 1569.2mg		41 %
Total Carbohydrate 5g		1 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 3.7g
Protein 101.5g		145 %
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.

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Calories per serving: 1429

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