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Butterflied Leg of Lamb

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Ingredients

1 boneless leg of lamb (2 pounds), butterflied
3 tablespoons extra virgin olive oil
2 tablespoons garlic red wine vinegar
1 tablespoons chopped fresh rosemary (or 1 tablespoon dried rosemary)
4 teaspoons fresh thyme leaves (or 2 teaspoons dried thyme leaves)
4 teaspoons fresh marjoram leaves (or 2 teaspoons dried marjoram leaves)
1 tablespoon cold water
teaspoon coarse salt
teaspoon freshly ground pepper

Details

Serves: 6


Method

Using a meat mallet (or the bottom of a frying pan), pound the thicker portion of the lamb to the same thickness as the rest of the meat.


To make the Rosemary Marinade, combine the rest of the ingredi­ents in a large resealable plastic bag and blend well. Add the lamb and turn to coat all over. Seal the bag, and refrigerate for several hours or overnight, turning the lamb at least once.


When ready to grill the lamb, remove it from the marinade (discard the marinade). Place the lamb on a grill coated with a nonstick vege­table spray over medium-hot coals. Sear the lamb for 1 minute on each side. Cover the grill and cook, turning the lamb every 10 minutes for 25 to 30 minutes or until a meat thermometer registers 150 degrees F for medium-rare or 160 degrees F for medium. Cool at least 10 min­utes before carving it into thin slices.


To serve, place overlapping slices of lamb on each of six dinner plates, dividing evenly among the servings.

VARIATION:

To prepare the lamb in the oven: Preheat the oven to 350 degrees F, lightly coat a roasting pan with a non-stick vegetable spray, and place the lamb in the prepared pan. Bake for 35 to 45 minutes or until a meat thermometer registers 150 degrees F for medium-rare or 160 degrees F for medium.


EACH SERVING PROVIDES:

1g carbohydrates, 219 calories, 23g protein, 13g fat, 0g dietary fiber, 212mg sodium, 71mg cholesterol

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