| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
|
6 |
servings |
INGREDIENTS
| 1 |
c |
Dry red wine |
| 3/4 |
c |
Balsamic vinegar |
| 1 |
|
Garlic clove; chopped |
| 1 |
tb |
Chopped fresh mint |
| 3 |
tb |
Chopped fresh thyme |
| 2 |
tb |
Chopped flat-leaf parsley |
| 1 |
ts |
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
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