Marinated Grilled Lamb Recipe
Marinated Grilled Lamb Recipe photo by Taste of Home

Marinated Grilled Lamb Recipe

Publisher Photo
It's fun to fire up the grill on Easter, especially if you live in a cold climate! A mild marinade we created fabulously flavors lamb.—Taste of Home Test Kitchen
TOTAL TIME: Prep: 10 min. + marinating Grill: 1-1/2 hours + standing
MAKES:10 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 1-1/2 hours + standing
MAKES: 10 servings

Ingredients

  • 1 boneless leg of lamb (3 to 4 pounds), trimmed
  • 1/4 cup lemon juice
  • 1/4 cup dry white wine or chicken broth
  • 3 tablespoons olive oil
  • 8 garlic cloves, minced
  • 3 tablespoons minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh oregano
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 1 sprig fresh rosemary
  • Additional salt and pepper

Nutritional Facts

4 ounces cooked lamb (calculated without additional salt) equals 225 calories, 12 g fat (4 g saturated fat), 82 mg cholesterol, 304 mg sodium, 2 g carbohydrate, trace fiber, 26 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

Directions

  1. If leg of lamb is tied, untie it. In a large resealable plastic bag, combine the lemon juice, wine, oil, garlic, rosemary, thyme oregano, salt and pepper; add lamb. Seal bag and turn to coat. Refrigerate for 4 hours.
  2. Drain and discard marinade. Prepare grill for indirect medium heat. Place rosemary sprig on lamb; roll up and tie with kitchen string, leaving a small section of the sprig exposed. Sprinkle with additional salt and pepper.
  3. Grill lamb, covered, over indirect medium heat for 1-1/2 to 2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove rosemary sprig. Let meat stand for 10 minutes before slicing. Yield: 10 servings.
Originally published as Marinated Grilled Lamb in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p158

Nutritional Facts

4 ounces cooked lamb (calculated without additional salt) equals 225 calories, 12 g fat (4 g saturated fat), 82 mg cholesterol, 304 mg sodium, 2 g carbohydrate, trace fiber, 26 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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