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| General Category : Main Course |
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| Food Group : Meat-Lamb |
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| Preparation Method : Grill |
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| Delicate spring lamb demands a light yet assertive touch of seasoning as in this eminently simple but delicious recipe. |
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Ingredients
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1 boneless spring lamb leg, butterflied (about 3 lb/1.5 kg) |
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3 tbsp (45 mL) extra-virgin olive oil |
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2 tbsp (30 mL) brandy |
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1-1/2 tbsp (22 mL) sherry vinegar or red wine vinegar |
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4 tsp (20 mL) chopped fresh thyme or rosemary, or 2 tsp/10 mL dried |
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1-1/2 tsp (7 mL) smoked or sweet paprika |
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1/2 tsp (2 mL) salt |
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1/4 tsp (1 mL) cayenne pepper |
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Sea salt |
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Preparation
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Leaving thin layer on outside, trim excess fat from lamb. In nonreactive bowl or sealable plastic bag, stir together oil, brandy, vinegar, thyme, paprika, salt and cayenne; add lamb, turning to thoroughly coat. Cover and marinate at room temperature for 2 hours or refrigerate for up to 2 days. Bring to room temperature.
Grill over medium-high heat, turning once, until desired doneness, about 20 minutes for medium-rare; slice thinly. Serve with sea salt on the side.
Makes 6 servings.
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Nutritional information
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Per serving without sea salt: about 337 cal, 47 g pro, 15 g total fat (6 g sat. fat), trace carb, trace fibre, 170 mg chol, 159 mg sodium. % RDI: 1% calcium, 28% iron, 1% vit A, 2% vit C.
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Source
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Homemakers Magazine: May 2007
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