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Ingredientes
- 3/4 c. dry red wine
- 3/4 c. soy sauce
- 4 lrg garlic cloves crushed
- 1 Tbsp. coarsely-grnd black pepper
- 10 Tbsp. coarsely-minced flat-leaf parsley
- 1 x butterflied leg of lamb - (abt 4 to 5 lbs)
Direcciones
- Combine the wine, soy sauce, garlic, pepper and 8 Tbsp. parsley. Pour over lamb in a shallow dish. Chill, covered, 6 hrs or possibly overnight, turning the lamb frequently. Remove lamb; reserve marinade.
- Grill lamb 4 inches above warm coals, about 20 min on each side, basting frequently. Check for doneness frequently after 30 min of grilling. Cut into thin slices on the diagonal, arrange on a platter and serve immediately, sprinkled with the remaining parsley.
- This recipe yields 8 servings.
- Comments: Grilled lamb (how special!) is best when marinated overnight. For a less salty flavor, use light soy sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 8 servings | |
| Calories 31 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1348mg | 56% |
| Potassium 80mg | 2% |
| Total Carbs 2.39g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.54g | 0% |
| Protein 1.52g | 2% |
