Try this Marinated Butterflied Leg of Lamb recipe, or contribute your own.
Suggest a better descriptionHave butcher bone, butterfly and pound the lamb to an even thickness. Make the marinade; in a large ceramic dish combine the wine, oil, onions, carrot, thyme, parsley, bay leaves, garlic, salt and pepper. Add the lamb, and let it marinate, covered and chilled, turning it occasionally, for 1-2 days. Drain the lamb, pat it dry and fit it into a grill basket which will keep it flat while cooking. Broil the lamb under a preheated broiler 3 inches from the heat for 10 minutes on each side for medium-rare meat, or until a meat thermometer registers 140 degrees. Transfer the lamb to a cutting board, let it stand for 10 minutes and carve it diagonally. Arrange the slices on a heated platter.
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Serving Size: 1 Serving (10181g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 22636 | ||
Calories from Fat: 11210 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1245.5g | 1661 % | |
Saturated Fat 506.8g | 2534 % | |
Monounsaturated Fat 531.9g | ||
Polyunsanturated Fat 88.4g | ||
Cholesterol 8937.6mg | 2750 % | |
Sodium 6467.6mg | 223 % | |
Potassium 32738.4mg | 862 % | |
Total Carbohydrate 9.1g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 7.9g | ||
Protein 2623.4g | 3748 % | |
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: 22636
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