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Ingredientes
- 1 leg of lamb (4 to 5 lbs.), short cut sirloin cut off, butterflied
- 2 tbsp. cracked black pepper
- 1/2 c. red wine
- 1/4 c. extra virgin olive oil
- 2 teaspoon salt
- 2 teaspoon oregano
- 2 garlic cloves, slivered
Direcciones
- Lb. pepper into meat. Combine red wine, extra virgin olive oil, salt, oregano and garlic cloves to make a marinade in a 13 x 9 inch baking dish. Add in meat, turn to coat, cover and chill a minimum of 3 hrs, turning meat occasionally.
- Preheat broiler. Drain lamb, reserving marinade. Broil 7 to 9 inches from heat source (or possibly bake at 450 degrees) for 20 min, basting frequently with marinade. Turn and broil 15 to 25 min till meat reaches desired doneness. REMEMBER: Butterflied lamb is irregular in size and shape and uneven in thickness. Watch cooking time carefully. Don't over cook. 12 to 14 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 2 servings | |
| Calories 312 | |
| Calories from Fat 241 | 77% |
| Total Fat 27.32g | 34% |
| Saturated Fat 3.82g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2332mg | 97% |
| Potassium 183mg | 5% |
| Total Carbs 7.19g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 0.47g | 0% |
| Protein 1.02g | 2% |
