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Ingredientes
- 8 x garlic cloves
- 3 Tbsp. minced fresh thyme leaves
- 2 Tbsp. minced fresh rosemary leaves
- 2 Tbsp. minced fresh parsley leaves
- 1/2 tsp freshly-grnd black pepper
- 1 Tbsp. coarse salt
- 3 Tbsp. extra virgin olive oil
- 1 x leg of lamb - (7 to 8 lbs) trimmed of fat, boned, and butterflied by butcher (4 to 4 3/4 lbs boneless)
- 1 x lemon
Direcciones
- Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients. Secure loose flaps of meat, by runnning 2 long metal skewers lengthwise and 2 skewers crosswise through the lamb, bunching the meat together.
- Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle, cut 1/2-inch-deep slits all over lamb, rubbing herb mix into slits and all over lamb. Marinate lamb at room temperature 1 hour.
- Prepare grill.
- Lightly pat lamb dry. On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 min on each side, or possibly till an instant-read thermometer horizontally inserted into thickest part of meat registers 125 degrees for medium-rare. (Alternatively, roast lamb in a roasting pan in middle of a 425 degree oven about 25 min, or possibly till an instant-read thermometer horizontally inserted into meat registers 125 degrees for medium-rare.)
- Transfer lamb to a cutting board. Halve and seed lemon. Squeeze juice over lamb and let stand, loosely covered with foil, 15 min.
- Cut lamb into slices and serve with any juices which have accumulated on cutting board.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 8 servings | |
| Calories 53 | |
| Calories from Fat 46 | 87% |
| Total Fat 5.23g | 7% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 874mg | 36% |
| Potassium 33mg | 1% |
| Total Carbs 1.96g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.13g | 0% |
| Protein 0.31g | 0% |
