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.
- Portion size 10 servings
- 1/4 cup chopped fresh parsley
- 1 teaspoon grated lemon rind
- 1/4 cup lemon juice
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1 tablespoon chopped fresh marjoram
- 2 teaspoons caraway seeds crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 leg of lamb (about 2-12 lb/ 1.25 kg)
- 2 bacon chopped
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.
Nutritional facts <b>Per each of 10 servings:</b> about
- Sodium 102 mg
- Protein 20 g
- Calories 166.0
- Total fat 9 g
- Cholesterol 74 mg
- Saturated fat 4 g
- Total carbohydrate 1 g
- Iron 13.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 3.0