Butterflied Leg of Lamb with Barcelona Dill Marinade

Butterflied Leg of Lamb with Barcelona Dill Marinade

   8-10 SERVINGS    15 MINUTE PREP TIME     4-6 HOUR MARINATE TIME      45-60 MINUTE COOK TIME

Ingredients

1/4 cup olive oil
1/4 cup water
6 tablespoons white wine tarragon vinegar
3 tablespoons capers, chopped
3 tablespoons finely chopped onion
3 tablespoons finely chopped pimento
2 tablespoons finely chopped fresh parsley
4 tablespoons dried dill weed
1 teaspoon coarse salt
1 teaspoon pepper
4 to 6 pounds Cedar Springs or Shepherd’s Pride lamb leg, boned and butterflied

Directions

  1. In medium bowl, blend olive oil, water, vinegar, capers, onion, pimento, parsley, dill weed, salt and pepper; set aside.
  2. In 13 x 9-inch non-metallic dish, place lamb and pour over marinade. Cover and refrigerate, marinating for 4 to 6 hours.
  3. To Broil: Broil lamb 5 to 6 inches from heat, 35 to 45 minutes or to desired degree of doneness. Turn leg once during broiling time.
  4. To Grill: Cook over medium-hot coals. Grill lamb 6 inches from coals for 40 to 50 minutes or to desired degree of doneness. Turn leg once during grilling time.

 

Nutrition per serving: 304 calories, 39 g protein, 1 g carbohydrate, 15 g total fat(45% calories from fat), 127 mg cholesterol, 0.34 g fiber, 411 mg sodium, 9 mg niacin, 0.25 mg vitamin B6, 4 mcg vitamin B12, 3 mg iron, 7 mg zinc.

Recipe and image provided by the American Lamb Board

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