Barbecued Butterflied Leg of Lamb
This recipe has been adapted from a favourite Armenian recipe from the mother of Andrew Chase, our associate food editor. In fact, it was his childhood birthday-dinner request, served with rice pilaf and green beans cooked in an oregano-and-garlic tomato sauce.
Servings: 8 to 10
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 166 |
| pro | 20 g |
| total fat | 9 g |
| sat. fat | 4 g |
| carb | 1 g |
| fibre | trace |
| chol | 74 mg |
| sodium | 102 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 13% |
| vit A | 1% |
| vit C | 3% |
| folate | 1% |
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1/4 cup (50 mL) chopped fresh parsley
1 tsp (5 mL) grated lemon rind
1/4 cup (50 mL) lemon juice
3 tbsp (50 mL) olive oil
4 cloves garlic, minced
1 tbsp (15 mL) chopped fresh marjoram (or 1 tsp/5 mL dried)
2 tsp (10 mL) caraway seeds, crushed
1/4 tsp (1 mL) each salt and pepper
1 butterflied leg of lamb (about 2-1/2 lb/1.25 kg)
2 slices bacon, chopped
Preparation:
In large bowl, combine parsley, lemon rind and juice, oil, garlic, marjoram, caraway seeds, salt and pepper; set aside.
Trim fat from lamb. Cut slits all over lamb; insert bacon piece in each. Add to marinade, turning to coat. Cover and refrigerate, turning occasionally, for 8 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Place lamb on greased grill over medium-high heat; close lid and cook, turning once, 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 10 minutes before slicing thinly across the grain. Serve with any accumulated juices.
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