Spanish-Style Grilled Spring Lamb Leg

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By: Andrew Chase

Delicate spring lamb demands a light yet assertive touch of seasoning as in this eminently simple but delicious recipe.

Ingredients

1 boneless spring lamb leg, butterflied (about 3 lb/1.5 kg)

3 tbsp (45 mL) extra-virgin olive oil

2 tbsp (30 mL) brandy

1-1/2 tbsp (22 mL) sherry vinegar or red wine vinegar

4 tsp (20 mL) chopped fresh thyme or rosemary, or 2 tsp/10 mL dried

1-1/2 tsp (7 mL) smoked or sweet paprika

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) cayenne pepper

Sea salt

Preparation

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 lamb 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.

Serving(s): 6

Nutritional Information
Per serving without sea salt: about
Calories	337
Protein	47 g
Fat (total)	15 g
Sat. Fat	6 g
Carbohydrate	Trace
Fibre	Trace
Cholesterol	170 mg
Sodium	159 mg
Calcium	1 % RDI
Iron	28 % RDI
Vitamin A	1 % RDI
Vitamin C	2 % RDI

Also in this menu:

6 grilling recipes

Source

Homemakers Magazine: May 2007

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