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Butterflied Leg of Lamb Recipe

Butterflied Leg of Lamb Recipe - 4 servings


1 leg of lamb, about 3-4 pounds

Powdered oregano

Powdered basil

Powdered rosemary

Garlic powder

Black pepper

2 tablespoons olive oil

2 tablespoons red wine


1 tablespoons fresh lemon juice

3 cloves garlic, peeled

1 tablespoon Dijon mustard

1 teaspoon or less salt


Have butcher remove bone from lamb and cut meat into butterfly shape (Keep bones and scraps for soup stock). Place lamb in a dish. Rub on both sides with generous amounts of oregano, basil, rosemary, garlic powder and black pepper. In a bowl, combine oil, vinegar, lemon juice, garlic, mustard and salt. Pour over lamb. Marinate several hours or overnight, turning frequently. Remove lamb from marinade. Prepare coals. Grill lamb over hot coals 10 minutes, turn. Baste, grill 10 minutes, or to desired doneness.

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