Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Lamb leg - butterflied, trimmed

  2. 1 teaspoon 5ml Minced garlic

  3. 2 tablespoons 30ml Lemon juice

  4. 2 tablespoons 30ml Chopped fresh oregano OR 2 teaspoons dried oregano (10 mL)

  5. 2 tablespoons 30ml Chopped fresh mint OR 2 teaspoons dried mint (10 mL)

  6. 1 tablespoon 15ml Olive oil Black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Place lamb in a large shallow dish, fat-side down. Spread with garlic. Sprinkle with lemon juice, oregano, mint and olive oil. Season to taste with pepper.

  2. Cover and marinate in the refrigerator, turning once or twice, for 2 hours or overnight. Remove from fridge 30 minutes before grilling.

  3. Preheat barbecue or broiler. For medium-rare, barbecue on greased grill for 10 to 12 minutes per side, depending on thickness of lamb or, if using a meat thermometer, until the internal temperature of lamb registers 140 to 150 F (60 to 65 C). Nutritional Analysis by authors, per serving: 177 Calories 26.3 g protein 7.0 g fat 0.7 g carbohydrate 0.1 g dietary fiber 44 mg sodium Excellent source of zinc, riboflavin, niacin, vitamin B12. Good source of iron. NOTES : Formatted in MasterCook 4 by Ellen Pickett 2000-12-12. Posted to RecipeLu untried by 2000-12-12 Serving Ideas : Serve with minted green peas and boiled new potatoes.


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