Mustard Paprika Butterflied Leg Of Lamb
11 people added this to their Recipe Box
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 220 |
| pro | 33 g |
| total fat | 9 g |
| sat. fat | 3 g |
| carb | 1 g |
| fibre | 0 |
| chol | 117 mg |
| sodium | 407 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 21 |
| vit A | 5 |
| vit C | 2 |
A lovely crust protects the meat. Instead of wine in the marinade, you can use 4 tsp (20 mL) each wine vinegar and water.
Ingredients
- 2-1/2 lb boneless legs of lamb, butterflied
- Marinade:
- 3 tbsp white wine
- 2 tbsp Dijon mustard
- 1 tbsp vegetable oil
- 2 tsp paprika
- 3/4 tsp salt
- 3/4 tsp pepper
- 1/4 tsp cayenne pepper
Preparation
Marinade: In large bowl, whisk together wine, mustard, oil, paprika, salt, pepper and cayenne pepper; add lamb, turning to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 12 hours.)
Place lamb on greased grill over medium heat; close lid and grill for 15 minutes. Turn and grill until meat thermometer registers 145°F (63°C) for medium-rare, about 30 minutes longer.
Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing thinly across the grain.
Place lamb on greased grill over medium heat; close lid and grill for 15 minutes. Turn and grill until meat thermometer registers 145°F (63°C) for medium-rare, about 30 minutes longer.
Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing thinly across the grain.
Source : Get Grilling: Summer 2007
- Keywords : Main Course; Lamb; Grill/Barbecue; Mustard; White wine; Summer;
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