Grilled Butterflied Leg of Lamb with Apricot Pepper Sauce
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.
Servings: 6 to 8
Ingredients:
Grilled Butterflied Leg of Lamb with Apricot Pepper Sauce
Photography by Yvonne Duivenvoorden
| 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% |
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1 small onion, chopped
4 cloves garlic, minced
1/3 cup (75 mL) chopped fresh parsley
1/4 cup (50 mL) extra-virgin olive oil
3 tbsp (50 mL) chopped fresh herbs (such as thyme, sage or rosemary or combination) or 2 tsp (10 mL) dried
1 butterflied boneless leg of lamb (about 3 lb/1.5 kg)
1/2 tsp (2 mL) each salt and 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
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