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
MethodMarinade: 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
- Iron 21.0
- Calcium 2.0
- Vitamin A 5.0
- Vitamin C 2.0