Grilled Butterflied Leg of Lamb with Apricot Pepper Sauce

Grilled Butterflied Leg of Lamb with Apricot Pepper Sauce Image by: Grilled Butterflied Leg of Lamb with Apricot Pepper Sauce Author: Canadian Living

Lots of fresh herbs and a spicy-sweet sauce are all that is needed to show off fresh lamb. Instead of grilling it, you can also roast it in a 425°F (220°C) oven for 30 to 35 minutes.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: August 2007

Ingredients

  • 1 small onion chopped
  • 4 garlic cloves minced
  • 1/3 cup chopped fresh parsley
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons chopped fresh herbs sage or rosemary or combination)
  • 1 boneless leg of lamb (about 3 lb/1.5 kg)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Apricot Pepper Sauce

Method

In large glass bowl, combine onion, garlic, parsley, oil and herbs; pat all over lamb. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Remove lamb from marinade, discarding excess. Sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until meat thermometer registers 145°F (63°C) for medium-rare, about 25 minutes, 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 Apricot Pepper Sauce.

Nutritional facts Per each of 8 servings: about

  • Sodium 204 mg
  • Protein 36 g
  • Calories 346.0
  • Total fat 19 g
  • Cholesterol 128 mg
  • Saturated fat 5 g
  • Total carbohydrate 6 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 48.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Butterflied Leg of Lamb with Apricot Pepper Sauce

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