Balsamic Butterflied Leg of Lamb

Author: Canadian Living

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.

  • Portion size 8 servings

Ingredients

  • 1/4 cup prepared pesto
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 leg of lamb (about 2-1/2lb/1.25kg)

Method

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.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 257 mg
  • Protein 25 g
  • Calories 213.0
  • Total fat 11 g
  • Cholesterol 91 mg
  • Saturated fat 4 g
  • Total carbohydrate 3 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Balsamic Butterflied Leg of Lamb

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