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Leg of Lamb with Wine Marinade
Yield: Makes 4 servings
Ingredients:
1-1/2
cups red wine
1
onion, chopped
1
carrot, chopped
1
stalk celery, chopped
2
tablespoons chopped fresh parsley
2
tablespoons olive oil
3
cloves garlic, minced
1
tablespoon dried thyme leaves
1
teaspoon salt
1
teaspoon black pepper
1-1/2
pounds boneless leg of lamb, trimmed
Preparation:
1.
Combine all ingredients except lamb in medium bowl. Place lamb in large resealable food storage bag. Add wine mixture to bag. Close bag securely, turning to coat. Marinate in refrigerator 2 hours or overnight.
2.
Prepare grill for indirect cooking. Drain lamb; reserve marinade.
3.
Place lamb on grid directly over drip pan. Grill, covered, over medium heat about 45 minutes for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast. Brush occasionally with reserved marinade. (Do not brush with marinade during last 5 minutes of grilling.)
4.
Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time.
Nutritional Information:
| Serving Size: | |
| Sodium | 664 mg |
| Protein | 25 g |
| Fiber | 1 g |
| Carbohydrate | 9 g |
| Cholesterol | 73 mg |
| Total Fat | 13 g |
| Calories | 311 |
Dietary Exchange:
| Fat | 2-1/2 |
| Meat | 3 |
| Vegetable | 1 |
This recipe appears in:
Lamb
