Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 1/2 c. Oil
- 1/2 c. Lemon juice
- 1/2 c. Wine
- 1 Tbsp. Crushed garlic
- 1 Tbsp. Salt
- 1 Tbsp. Rosemary
- 1 Tbsp. Pepper
- 1 Tbsp. Crushed red pepper
Инструкции
- I used to do a lot of legs o' lamb while I was living in New Zealand. I agree with Jeannie Voltz on this: a butterflied leg is perfect for a crowd.
- Grilled 20 min on the side (maybe up to 30), you get a nice piece of meat which's well done in the thin bits and medium rare in the fat parts. I marinate my lamb in something like the following:
- Submerge the sucker for a couple of days. A week isn't too long. I do not thing "low and slow" is the way to go with lamb. I prefer grilling.
- However, I'd definately try low and slow with mutton. Q'ing is designed for cheap, tough, and fatty cuts. A good smoking would also kill the gamy taste.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 391g | |
| Calories 1133 | |
| Calories from Fat 970 | 86% |
| Total Fat 109.77g | 137% |
| Saturated Fat 8.41g | 34% |
| Trans Fat 2.81g | |
| Cholesterol 0mg | 0% |
| Sodium 6990mg | 291% |
| Potassium 427mg | 12% |
| Total Carbs 22.9g | 6% |
| Dietary Fiber 3.9g | 13% |
| Sugars 4.3g | 3% |
| Protein 1.95g | 3% |
