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Categories: Grilled, Main courses

Herb-Marinated Butterflied Leg of Lamb

Bunnies, bonnets and baskets are all part of Easter and, with the holiday's relaxed style, so are buffets. But unlike the first three, buffets strike fear in the hearts of some. Think of all those dishes to prepare. Think of ... Read more

Total time: 1 hour plus 8 hours marinating | Serves 8
Note: Unless you're very handy with a boning knife, Test Kitchen assistant Mayi Brady suggests having your butcher bone and butterfly the leg of lamb. The results will be more attractive, and you'll save yourself a lot of aggravation.
  • 1 head garlic
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh mint
  • 1 teaspoon salt
  • Freshly ground pepper
  • 1 cup dry white wine
  • 3/4 cup olive oil
  • 1 (5-to 6-pound) leg of lamb

Step 1Separate, then peel the cloves of garlic and mince them. Place the garlic in a bowl along with the rosemary, thyme, mint, salt, pepper to taste, wine and olive oil.

Step 2Place the lamb in a large resealable plastic bag and pour the marinade over the top, making sure that the entire leg of lamb is coated. Seal tightly and refrigerate overnight.

Step 3Remove the lamb from the refrigerator about 1 hour before cooking.

Step 4Grill the lamb over medium-hot coals until the internal temperature reaches about 130 degrees for medium-rare, about 30 minutes.

Each serving:
564 calories; 398 mg sodium; 148 mg cholesterol; 44 grams fat; 16 grams saturated fat; 2 grams carbohydrates; 37 grams protein; 0.44 gram fiber.
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