Balsamic Butterflied Leg of Lamb
Serve with: Roasted potatoes and squash wedges. Lamb is a delicious way to increase your iron intake. The butterflied leg is quick and easy to serve — with no carving skills needed. There is enough lamb in one leg for four servings plus leftovers to stuff into a pita with Greek salad or to cube and add to curried fried rice.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 213 |
| pro | 25 g |
| total fat | 11 g |
| sat. fat | 4 g |
| carb | 3 g |
| fibre | trace |
| chol | 91 mg |
| sodium | 257 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 16% |
| vit A | 1% |
| vit C | 2% |
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1/4 cup (50 mL) prepared pesto
1/4 cup (50 mL) balsamic vinegar
2 tbsp (25 mL) olive oil
2 cloves garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 butterflied leg of lamb (about 2-1/2 lb/1.25 kg)
Preparation:
In large bowl, combine pesto, balsamic vinegar, olive oil, garlic, salt and pepper. Trim fat from lamb. Add lamb to marinade, turning to coat; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Place lamb on rack on foil-lined rimmed baking sheet. Roast in 450°F (230°C) oven for 20 to 30 minutes or until meat thermometer registers 140°F (60°C) for rare, or until desired doneness.
Transfer to cutting board and tent with foil; let stand for about 10 minutes before slicing thinly across the grain and serving with any accumulated juices.
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