Grilled Leg of Lamb with Mint-Garlic Rub
In this elegant lamb recipe perfect for entertaining, boneless leg of lamb gets a mint and garlic rub. The butterflied lamb cooks in record time and the varying thickness means some slices will be more done than others, so there's something for everyone. The recipe calls for a cut that's large enough to serve about 16 people and still have enough leftovers to make an awesome sandwich or pasta.
Source: EatingWell Magazine, July/August 2014
Make Ahead Tip: Marinate lamb (Steps 1-2) for up to 1 day.
Plan ahead when preparing a butterflied leg of lamb. Call your butcher a day or two in advance and ask them to “butterfly” a boneless leg of lamb for you (that is, open it up to a large, flat cut of meat) as well as trim off most of the visible fat.
Serving Size:3-4 oz.
175 calories; protein 21g; carbohydrates 0.9g; dietary fiber 0.5g; fat 9.2g; saturated fat 2.5g; cholesterol 65mg; vitamin a iu 389.9IU; vitamin c 3.4mg; folate 25.7mcg; calcium 21.4mg; iron 2.4mg; magnesium 23.9mg; potassium 287.4mg; sodium 192.5mg; thiamin 0.1mg.
3 lean meat, 1/2 fat