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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Butterflied Leg of Lamb

Source: The following recipe was contributed by Kathy Kochan.

Mustard, rosemary, parsley, oregano, and Worcestershire sauce marinated leg of lamb.

Rating:
Prep Time:	9 hours
Cook Time:	50 minutes
Difficulty:	Intermediate

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	750.6

Total Carbs	3.0 g

Dietary Fiber	0.2 g

Sugars	0.7 g

Total Fat	60.9 g

Saturated Fat	24.4 g

Unsaturated Fat	5.0 g

Potassium	659.6 mg

Protein	44.4 g

Sodium	262.5 mg

Dietary Exchanges 60.9 Fat, 0.1 Vegetables, 0.1 Fruits, 6.3 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

5.0
5 lb Lamb, leg, sirloin half, raw, choice, 1/8" trim 4.0
4 each medium garlic cloves 0.25
0 1/4 cup chopped parsley 1.0
1 tsp dried rosemary 1.0
1 tsp onion flakes 1.0
1 tsp lemon pepper seasoning 1.0
1 tsp oregano leaves 2.0
2 tbsp Worcestershire sauce 2.0
2 tbsp dijon mustard 0.5
0 1/2 cup fresh lemon juice 0.3333
0.3333 cup olive oil 1.0
1 each cooking spray

Directions

Wipe both sides of lamb with damp paper towels; trim off fat. To make lamb as even as possible, place large pieces of wax paper under and over butterflied lamb. Use a meat mallet or a heavy fry pan to flatten lamb as evenly as possible. (If ordering lamb from a butcher, ask him to make the meat even and remove the fat).
Using a whisk or fork, combine remaining ingredients in a 2-cup measuring cup. Place lamb in an extra large plastic bag. Pour marinade over meat and seal securely. Turn bag to evenly coat meat with marinade. Place closed bag on a baking sheet and refrigerate 8 hours or overnight, turning bag at least 4 times to evenly marinate lamb.
Remove lamb from refrigerator; let stand at room temperature for no more than 1 hour. Spray grill or broiler pan with cooking spray; preheat grill or broiler.
Reserve marinade for basting and place lamb on grill or broiler pan; baste with marinade. Depending on size of meat, cook lamb for about 50 minutes, basting and turning meat every 15 minutes. Lamb is cooked when instant meat thermometer reaches 145°F for medium, or 165°F for well done. Do not overcook!
Remove meat from grill or boiler; cover with aluminum foil. Let meat rest about 15 minutes for easier slicing.