Marinated Grilled Leg of Lamb

Preparation:  500 min. Cooking: 18 min. Total: 518 min.
Recipe photo
  • 1 1/2 Cup olive oil
  • 3 lemons , juiced
  • 4 Fl Oz dry red wine
  • 1 large onions , peeled & quartered
  • 7 garlic cloves , peeled
  • 4 Fl Oz Dijon mustard
  • 3 tsp dried oregano
  • 3 tsp dried basil
  • 3 tsp dried rosemary
  • 2 tsp ground cumin
  • 2 tsp kosher salt
  • 2 tsp freshly ground black pepper
  • 7 Lb boneless leg of lamb , butterflied
Combine everything but the lamb in a blender or food processor. Whiz until thick and creamy, about a minute. If tied, untie, the leg of lamb. Lay it out fat side down on a rimmed baking sheet; using a sharp knife, slash the thickest parts of the lamb. Pour about half the marinade over the meat, and rub it in well with your hands. Turn the lamb over and pour the remaining marinade over the fat side, again rubbing it in well.

Fold the lamb in thirds and put it into a zip-close bag or shallow pan. Pour remaining marinade from the baking sheet over the lamb. Refrigerate 8 to 24 hours, turning the bag or flipping the lamb every 2 hours or so.

At grilling time, make a hot fire. Unfold the lamb and pat away the excess marinade. Discard remaining marinade. Put the lamb on the grill cut side up and cook for 9 minutes. Turn the lamb over and cook an additional 9 minutes. Transfer the lamb to a platter and allow to rest for 15 minutes before carving. That’s it. Very easy to do and oh so delicious. For those of you not comfortable using the grill, you can also roast the lamb at 425 ℉ for 25 to 30 minutes, or to an internal temperature of 135 ℉ in the thickest part. You'll have rare, medium-rare and well-done lamb.
Calories
690 Cal
Fat
44 g
Carbs
3.1 g
Protein
65 g
Fiber
1 g
Sugar
0.6 g
Cholesterol
210 mg
Sodium
600 mg


Nutrients

Fiber     1 g
Fat     44 g
Sugar     0.6 g
Carbs     3.1 g
Protein     65 g
Calories     690 Cal

Fats

Fat, Poly     3.9 g
Fat, Mono     26 g
Fat, Sat     11 g
Fat, Trans     0 g
Fat, Percent     58 %

Vitamins

Vitamin, K     23 mcg     19 %
Vitamin, A     76 IU     2.5 %
Vitamin, B12     5.9 mcg     240 %
Niacin     14 mg     90 %
Riboflavin     0.7 mg     55 %
Vitamin, C     2 mg     2.2 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.4 mg     28 %
Vitamin, E     3.9 mg     26 %
Panto, Acid     1.6 mg     33 %
Choline     3.5 mg     0.6 %
Thiamin     0.3 mg     26 %

Minerals

Calcium     49 mcg     4.9 %
Phosphorus     480 mg     69 %
Magnesium     67 mg     16 %
Copper     0.3 mcg     34 %
Fluoride     0.4 mcg     9.3 %
Zinc     11 mg     100 %
Cholesterol     210 mg     3.7 %
Sodium     600 mg     40 %
Selenium     73 mcg     130 %
Manganese     0.2 mg     2.9 %
Potassium     820 mg     17 %
Iron     6 mg     75 %