Grilled Butterflied Leg Of Lamb With Mint
- Total Time
- 3 hours 25 minutes
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Ingredients
- 1leg of lamb (about six pounds), boned so that it lies flat
- 2tablespoons Dijon mustard
- 1tablespoon dark soy sauce
- ½cup extra-virgin olive oil
- 3cloves garlic, minced
- 2teaspoons fresh rosemary
- Freshly ground pepper to taste
- About 30 mint leaves (enough to cover the base of a serving dish)
Nutritional analysis per serving (10 servings)
546 calories; 42 grams fat; 15 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 40 grams protein; 243 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wipe lamb dry with paper towels and remove any large pieces of fat. In a small bowl, mix together mustard, soy sauce, olive oil, garlic, rosemary and pepper. Spread mixture over lamb on both sides. Refrigerate for three hours or overnight.
- Step 2
Preheat coal for grilling. Spread mint leaves on a serving dish so that they make a thick carpet. Lay lamb on a rack and grill seven to eight minutes on each side for medium rare. Cook longer for well done.
- Step 3
Place lamb on a board and slice pieces thin with a sharp knife. Arrange pieces on top of the mint in overlapping layers and serve.
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