Reviews (1) Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 03/24/2008 An excellent way to prepare lamb for a hungry family, served with peas, grilled potatoes, mint sauce. Perhaps a new tradition for our family.
Back to Herbed Butterflied Leg of Lamb All Reviews for Herbed Butterflied Leg of Lamb - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Herbed Butterflied Leg of Lamb Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 cup dry red wine 3/4 cup balsamic vinegar 1 clove garlic, chopped 1 tablespoon chopped fresh mint 3 tablespoons chopped fresh thyme 2 tablespoons chopped fresh flat-leaf parsley 1 teaspoon salt, plus more to taste Butterflied leg of lamb, (4 to 5 pounds) Freshly ground black pepper
Gallery Herbed Butterflied Leg of Lamb
Recipe Summary Servings: 6
Gallery
Herbed Butterflied Leg of Lamb
Herbed Butterflied Leg of Lamb
Herbed Butterflied Leg of Lamb
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 cup dry red wine 3/4 cup balsamic vinegar 1 clove garlic, chopped 1 tablespoon chopped fresh mint 3 tablespoons chopped fresh thyme 2 tablespoons chopped fresh flat-leaf parsley 1 teaspoon salt, plus more to taste Butterflied leg of lamb, (4 to 5 pounds) 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 for 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 for 5 minutes per side. Move lamb to the cooler part of the grill, and cook for 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.
Reviews (1)
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 03/24/2008 An excellent way to prepare lamb for a hungry family, served with peas, grilled potatoes, mint sauce. Perhaps a new tradition for our family.
Reviews (1)
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 0 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 0 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 0 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 03/24/2008 An excellent way to prepare lamb for a hungry family, served with peas, grilled potatoes, mint sauce. Perhaps a new tradition for our family.Martha Stewart Member
Rating: Unrated 03/24/2008
An excellent way to prepare lamb for a hungry family, served with peas, grilled potatoes, mint sauce. Perhaps a new tradition for our family.
Rating: Unrated
All Reviews for Herbed Butterflied Leg of Lamb
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Herbed Butterflied Leg of Lamb
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
