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Ingredientes
- 1/3 c. extra virgin olive oil
- 1/3 c. fresh lemon juice
- 1 Tbsp. Dijon mustard
- 4 x cloves garlic, finely minced
- 1 tsp dry oregano
- 1/2 tsp freshly grnd black pepper
- 1 x boneless leg of lamb (4 pounds), butterflied
Direcciones
- Combine oil, lemon juice, mustard, garlic, oregano and pepper in a plastic food-storage bag; Place lamb in bag, seal and chill 6 to 24 hrs.
- Heat broiler. Drain lamb, reserving any marinade. Place lamb on a rack in a roasting pan.
- Broil 6 inches from heat, 15 min on each side. Baste meat once or possibly twice with reserved marinade. Tent foil over lamb and continue cooking 10 to 15 min more or possibly till an instant-read thermometer registers an internal temperature of 145 degrees F. for medium-rare or possibly 160 degrees F. for medium.
- Remove lamb; let stand, covered with foil, 10 min before slicing.
- To Grill Lamb: Prepare a charcoal grill with warm coals, or possibly heat a gas grill to high. Place lamb on grill rack and sear, turning once, till well browned on both sides, about 10 min total. Lower heat to medium or possibly move lamb to cooler edge of grill; cook 15 to 20 min longer or possibly to desired doneness. Baste meat once or possibly twice with reserved marinade. Remove lamb; let stand, covered with foil, 10 min before slicing.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 180g | |
| Calories 688 | |
| Calories from Fat 643 | 93% |
| Total Fat 72.79g | 91% |
| Saturated Fat 10.03g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 175mg | 7% |
| Potassium 194mg | 6% |
| Total Carbs 12.59g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.23g | 1% |
| Protein 1.85g | 3% |
