Try this Butterflied leg of lamb recipe, or contribute your own.
Suggest a better descriptionCombine the wine, soy sauce, garlic, mint, rosemary and pepper in a small bowl and mix well. Place the lamb in a nonreactive baking pan. Pour the mixture over the lamb, cover, and refrigerate for 6 hours, turning the lamb frequently.
Prepare hot coals for grilling. Drain the meat, reserving the marinade. Grill the lamb 4 inches above the hot coals, basting frequently with the marinade, about 20 minutes on each side. Check the lamb for doneness frequently after 30 minutes' grilling. Cut the lamb into very thin slices, and serve immediately.
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Serving Size: 1 (3259g) | ||
Recipe Makes: Servings | ||
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Calories: 986 | ||
Calories from Fat: 54 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 190.8mg | 7 % | |
Potassium 14934.9mg | 393 % | |
Total Carbohydrate 159.5g | 47 % | |
Dietary Fiber 45.4g | 181 % | |
Sugars, other 114.1g | ||
Protein 75.8g | 108 % | |
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: 986
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