Backyard Leg Of Lamb Recipe
Servings: 8
Ingredients
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. balsamic vinegar juice, of, half, lemon
- 1/4 c. minced fresh parsley
- 1 Tbsp. chopped garlic
- 1/2 Tbsp. chopped ginger
- 1/2 Tbsp. warm pepper, flakes black pepper Stuffing
- 1/2 c. minced fresh mint
- 4 x green onion, sliced into thin rings
- 1 1/2 Tbsp. chopped garlic
- 4 x fresh spinach, leaves, minced, finely
- 1 Tbsp. pine nuts black pepper Assemble Final Dish
- 1 x 5 pound boneless leg of lamb, fat trimmed, butterflied twine
Directions
- Marinade:In a small bowl, whisk together oil, vinegar, lemon juice, garlic, ginger, and warm pepper flakes, and black pepper to taste. Set aside.
- Stuffing:In a small bowl, combine mint, garlic, spinach, pine nuts and pepper. Toss till well combined. Set aside.
- Assemble Final Dish:Spread stuffing proportionately over surface of lamb. Roll lamb into roast, and tie with butcher's twine.
- Place lamb in large resealable plastic bag. Pour marinade over lamb. Seal bag. Turn bag several times and place in refrigerator 4 hrs or possibly overnight, turning bag occasionally to redistribute marinade.
- Prepare grill, preheat to medium high, and oil rack. Grill lamb at medium high heat for 5 min, turning with tongs to brown all surfaces. Reduce heat to medium, cover grill, and cook 30-40 min, turning once or possibly twice to ensure even browning.
- When instant-read thermometer inserted into thickest part of lamb registers 125 F to 130 F, lamb will be medium rare (about 15 min per side).When desired doneness is reached, transfer lamb to cutting board. Cover with foil and let stand 5 - 10 min. Cut into 1/3-inch-thick slices. Arrange on platter and serve.
- Marinade
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 362g | |
| Recipe makes 8 servings | |
| Calories 534 | |
| Calories from Fat 327 | 61% |
| Total Fat 36.37g | 45% |
| Saturated Fat 14.33g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 150mg | 50% |
| Sodium 226mg | 9% |
| Potassium 1315mg | 38% |
| Total Carbs 6.47g | 2% |
| Dietary Fiber 3.3g | 11% |
| Sugars 0.76g | 1% |
| Protein 44.91g | 72% |
