Herbed butterflied leg of lamb

6 servings

Ingredients

Quantity Ingredient
1 cup Dry red wine
¾ cup Balsamic vinegar
1 Garlic clove; chopped
1 tablespoon Chopped fresh mint
3 tablespoons Chopped fresh thyme
2 tablespoons Chopped flat-leaf parsley
1 teaspoon Salt; or to taste
1 Butterflied leg of lamb -; (4 to 5 lbs)
Freshly-ground black pepper

Directions

In a glass bowl, combine wine, vinegar, garlic, mint, thyme, parsley, and salt. Mix well to combine. Season both sides of the lamb with salt and pepper. Place lamb in a shallow glass or ceramic dish. Pour marinade over meat, turning to coat. Cover, and refrigerate 4 to 6 hours. Prepare a charcoal or gas grill, arranging coals for indirect cooking. Lightly coat rack with cooking spray; coals should be hot. Remove lamb from marinade; pat dry. Place lamb on hottest part of grill; sear 5 minutes per side. Move lamb to the cooler part of the grill, and cook 10 minutes. Turn over; cover grill. For medium rare, cook until an instant-read thermometer registers 140 degrees, 10 to 15 minutes more. Remove from grill, and let lamb rest for 10 minutes before slicing. Serve. Serves 6.

Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 35 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 381mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Recipe from Leon and Evan Lobel Converted by MM_Buster v2.0n.

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