| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Low-cal, Meats, Misc |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Apple juice or cider |
| 2 |
T |
Lemon juice |
| 1 |
t |
Dried rosemary, crushed |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Finely shredded lemon peel |
| 1 |
T |
Honey |
|
|
Garlic clove, minced |
| 1/4 |
t |
Pepper |
INSTRUCTIONS
x 3 1/2 lb leg of lamb, sirloin half, boned and butterflied 4 x small
apples, cored and sliced crosswise into 1/2" rings For marinade, stir
together apple juice, lemon peel, lemon juice, honey, rosemary,
garlic, salt, and pepper. Set aside. Place lamb, boned side up,
between 2 pieces of clear plastic wrap. Working from the center to the
edges, pound lightly with a meat mallet to 1" thickness. Place in a
shallow dish. Pour marinade over lamb. Cover and marinate in the
refrigerator several hours or overnight. Drain lamb, reserving
marinade. Place apples on an 18x24" piece of heavy foil. Sprinkle with
3 T of the reserved marinade. Bring up long edges of foil and leaving
space for steam expansion, seal tightly with a double fold. Fold short
ends to seal. Grill lamb and apples on an uncovered grill over medium
coals for 15 minutes. Turn lamb and grill to desired doneness,
allowing 15-25 minutes more for medium. Brush lamb often with
marinade. Grill apples about 15 minutes more or till tender, turning
foil packet often. Per serving: 209 calories, 25 g protein, 12 g
carbohydrates, 6 g fat, 87 mg cholesterol, 198 mg sodium, 367 mg
potassium From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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