| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
|
6 |
Servings |
INGREDIENTS
| 1 |
c |
Dry red wine |
| 3/4 |
c |
Balsamic vinegar |
| 1 |
|
Garlic clove, chopped |
| 1 |
T |
Chopped fresh mint |
| 3 |
T |
Chopped fresh thyme |
| 2 |
T |
Chopped flat-leaf parsley |
| 1 |
t |
Salt, or to taste |
| 1 |
|
Butterflied leg of lamb – |
|
|
4 to 5 lbs |
|
|
Freshly-ground black pepper |
INSTRUCTIONS
In a glass bowl, combine wine, vinegar, garlic, mint, thyme, parsley,
and salt. Mix well to combine. Season both sides of the lamb with salt
and pepper. Place lamb in a shallow glass or ceramic dish. Pour
marinade over meat, turning to coat. Cover, and refrigerate 4 to 6
hours. Prepare a charcoal or gas grill, arranging coals for indirect
cooking. Lightly coat rack with cooking spray; coals should be hot.
Remove lamb from marinade; pat dry. Place lamb on hottest part of
grill; sear 5 minutes per side. Move lamb to the cooler part of the
grill, and cook 10 minutes. Turn over; cover grill. For medium rare,
cook until an instant-read thermometer registers 140 degrees, 10 to 15
minutes more. Remove from grill, and let lamb rest for 10 minutes
before slicing. Serve. Serves 6. Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Per serving: 35 Calories (kcal); trace Total
Fat; (1% calories from fat); trace Protein; 3g Carbohydrate; 0mg
Cholesterol; 381mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by:
Recipe from Leon and Evan Lobel Converted by MM_Buster v2.0n.
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