Mustard Paprika Butterflied Leg Of Lamb

Author: Canadian Living

A lovely crust protects the meat. Instead of wine in the marinade, you can use 4 tsp (20 mL) each wine vinegar and water.

  • Portion size 6 servings
  • Credits : Get Grilling: Summer 2007

Ingredients

  • 2 1/2 lbs boneless legs of lamb butterflied
Marinade:
  • 3 tablespoons white wine
  • 2 tablespoons Dijon mustard
  • 1 tablespoon vegetable oil
  • 2 teaspoons paprika
  • 3/4 teaspoons salt
  • 3/4 teaspoons pepper
  • 1/4 teaspoon cayenne pepper

Method

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.

Nutritional facts Per serving: about

  • Sodium 407 mg
  • Protein 33 g
  • Calories 220.0
  • Total fat 9 g
  • Cholesterol 117 mg
  • Saturated fat 3 g
  • Total carbohydrate 1 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mustard Paprika Butterflied Leg Of Lamb

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