Grilled Butterflied Leg of Lamb with Apricot Pepper Sauce
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 346 |
| pro | 36 g |
| total fat | 19 g |
| sat. fat | 5 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 128 mg |
| sodium | 204 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 24 |
| vit A | 9 |
| vit C | 48 |
| folate | 4 |
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.
Ingredients
- 1 small onions, chopped
- 4 garlic cloves, minced
- 1/3 cup chopped fresh parsley
- 1/4 cup extra virgin olive oil
- 3 tbsp chopped fresh herbs, sage or rosemary or combination)
- 1 butterflied boneless leg of lamb, (about 3 lb/1.5 kg)
- 1/2 tsp salt
- 1/2 tsp pepper
- Apricot Pepper Sauce
Preparation
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.
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.
Source : Canadian Living Magazine: August 2007
- Keywords : Main Course; Christmas; Rosh Hashanah and Yom Kippur; Grill/Barbecue; Roast; Lamb; Onions; Parsley;
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