Our traditional Easter dinner. Great with fresh asparagus and roasted potatoes.
1. Butterfly the leg of lamb. I start with a boned leg of lamb. Open it up with the fat side on the cutting board. Make shallow cuts toward down and at an angle in the thicker areas of the meat and press each bit down as you go. You're aiming to make the meat as uniform in thickness as you can. without chopping it up.
2. Add the salt, pepper and garlic to the bowl of a food processor. Process until the pepper is cracked.
3. Add the lemon juice and oregano (or other herb) leaves to the food processor and process until finely chopped.
4. Add olive until you have a somewhat smooth paste.
5. Spread the herb and spice paste on both sides of the lamb. Cover and refrigerate for at least several hours. Overnight is best.
6. Preheat the grill to medium. Grill the lamb 20-25 minutes on a side or until cooked to the degree of doneness you prefer. I find that it's more tender if cooked to about 140?.
7. Let rest on the cutting board for at least 10 minutes, carve and serve.
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Serving Size: 1 Serving (446g) | ||
Recipe Makes: 8 | ||
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Calories: 989 | ||
Calories from Fat: 650 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.3g | 96 % | |
Saturated Fat 31.3g | 157 % | |
Monounsaturated Fat 29.4g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 289.8mg | 89 % | |
Sodium 1981.3mg | 68 % | |
Potassium 1167mg | 31 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 2.9g | ||
Protein 76.1g | 109 % | |
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: 989
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