Herb-Marinated Butterflied Leg Of Lamb

By á-174942

Ingredients

• 1 garlic head
• 1 tablespoon minced fresh rosemary
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh mint
• 1 teaspoon salt
• Freshly-ground black pepper to taste
• 1 cup dry white wine
• 3/4 cup olive oil
• 5 pounds leg of lamb - (to 6) see * Note

Preparation

Step 1

* Note: Unless you're very handy with a boning knife, have your butcher bone and butterfly the leg of lamb. The results will be more attractive, and you'll save yourself a lot of aggravation.

Separate, then peel the cloves of garlic and mince them. Place the garlic in a bowl along with the rosemary, thyme, mint, salt, pepper to taste, wine and olive oil.

Place the lamb in a large resealable plastic bag and pour the marinade over the top, making sure that the entire leg of lamb is coated. Seal tightly and refrigerate overnight.

Remove the lamb from the refrigerator about 1 hour before cooking. Grill the lamb over medium-hot coals until the internal temperature reaches about 130 degrees for medium-rare, about 30 minutes.

This recipe yields 8 servings.

Each serving: 564 calories; 398 mg sodium; 148 mg cholesterol; 44 grams fat; 16 grams saturated fat; 2 grams carbohydrates; 37 grams protein; 0.44 gram fiber.