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Marinated Grilled Lamb

 Marinated Grilled Lamb
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
10 ServingsPrep: 10 min. + marinating Grill: 1-1/2 hours + standing


  • 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


  • 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.
  • 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.
  • 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

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Marinated Grilled Lamb (continued)

Directions (continued)

  • thermometer should read 145°; medium, 160°; well-done,
  • 170°). Remove rosemary sprig. Let meat stand for 10 minutes
  • before slicing. Yield: 10 servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.