Combine all of the ingredients in a small bowl and cover the fat side of a boneless leg of lamb in a plastic bag Refrigerate overnight or up to 24 hours, occasionally massaging the bag to insure that the marinade gets into all of the nooks and crannies of the lamb. Remove the lamb from the bag and grill to your desired temperature.
This marinade can be used with other cuts of lamb, e.g., shoulder chops, with less time to marinate.
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|Serving Size: 1 Serving (110g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 465 (99%)|
|Amt Per Serving||% DV|
|Total Fat 51.7g||69 %|
|Saturated Fat 7.1g||36 %|
|Monounsaturated Fat 37.7g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 0mg||0 %|
|Sodium 3294.6mg||114 %|
|Potassium 53.8mg||1 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.3g|
|Protein 0.2g||0 %|
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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: 471
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