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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.

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
9 Fat , 6 1/2 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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5 lb  Lamb, leg, sirloin half, raw, choice, 1/8" trim
4 each  medium garlic cloves
0 1/4 cup  chopped parsley
1 tsp  dried rosemary
1 tsp  onion flakes
1 tsp  lemon pepper seasoning
1 tsp  oregano leaves
2 tbsp  Worcestershire sauce
2 tbsp  dijon mustard
0 1/2 cup  fresh lemon juice
0.3333 cup  olive oil
1 each  cooking spray
  1. 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).
  2. 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.
  3. 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.
  4. 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!
  5. Remove meat from grill or boiler; cover with aluminum foil. Let meat rest about 15 minutes for easier slicing.

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