Butterflied Leg Of Lamb With Juniper, Walnut Oil And Oreg
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | New, Oss on the | 8 | Servings | |
INGREDIENTS
| 1 | Leg of lamb, butterflied | |
| 100 | Walnut oil, 3 1/2fl oz | |
| 12 | Juniper berries | |
| 1 | T | Fresh oregano leaves |
| Fresh black pepper | ||
| 3 | Cloves garlic, finely | |
| chopped |
INSTRUCTIONS
Marinade the lamb overnight in the oil, garlic, oregano, juniper berries and black pepper. Barbeque over a low heat, not too near the coals for about 20 minutes per side, skin side down first. Allow to rest well and carve. The secret to good BBQs is to ensure well developed coals rather than flaming efforts which scorch the exterior and leave the interior raw. Gently, gently. Converted by MC_Buster. Per serving: 112 Calories (kcal); 12g Total Fat; (96% calories from fat); 1g Protein; trace Carbohydrate; 2mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 241
Calories From Fat: 140
Total Fat: 15.6g
Cholesterol: 76mg
Sodium: 153.5mg
Potassium: 392mg
Carbohydrates: 2.1g
Fiber: 1.3g
Sugar: <1g
Protein: 22.3g