|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Herb Butterflied Leg of Lamb
|
|
|
|
Submitted by:
Jimmy |
|
|
This is a delicious lamb dish that serves a large crowd. |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 1 whole , Leg of Lamb 6-8 lbs. Boned and Butterflied
- 1/3 cup(s) , Olive Oil
- 1/3 cup(s) , Lemon Juice
- 1/4 cup(s) , Dry Sherry
- 1/4 cup(s) , Water
- 2 tablespoon(s) , Shallots Finely Chopped
- 1 tablespoon(s) , Fresh Oregano Chopped
- 1 tablespoon(s) , Fresh Rosemary Chopped
|
|
| Instructions: |
Trim fat from leg of lamb. For marinade, in a small bowl combine oil, lemon juice, sherry, water, shallot or green onion, oregano, and rosemary. Place lamb in a large shallow baking dish; pour marinade over lamb. Cover and marinate in the refrigerator for 8 hours or overnight, turning occasionally. Drain lamb, reserving marinade.
Place lamb on the grill rack directly over moderate coals. Grill 4 inches from coals for 40 to 50 minutes or to desired doneness, turning every 15 minutes and brushing with marinade. (Or, broil 4 to 5 inches from heat for 50 to 65 minutes, turning every 15 minutes and brushing with marinade.) Makes 24 servings.
*Have butcher bone leg of lamb, then slit leg lengthwise and spread flat. |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|