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Cook Time:40 minsAdditional Time:1 hrTotal Time:1 hr 40 minsServings:16Yield:16 servingsJump to Nutrition Facts
Cook Time:40 minsAdditional Time:1 hrTotal Time:1 hr 40 minsServings:16Yield:16 servings
Cook Time:40 mins
Cook Time:
40 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 40 mins
Total Time:
1 hr 40 mins
Servings:16
Servings:
16
Yield:16 servings
Yield:
16 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupfresh mint leaves, loosely packed½cupflat-leaf parsley leaves, loosely packed3clovesgarlic¼cupextra-virgin olive oil2teaspoonskosher salt1teaspoonfreshly ground pepper1 5-pound boneless leg of lamb, butterflied and trimmed
Cook Mode(Keep screen awake)
Ingredients
1cupfresh mint leaves, loosely packed
½cupflat-leaf parsley leaves, loosely packed
3clovesgarlic
¼cupextra-virgin olive oil
2teaspoonskosher salt
1teaspoonfreshly ground pepper
1 5-pound boneless leg of lamb, butterflied and trimmed
Directions
Finely chop mint, parsley and garlic and combine in a small bowl. Stir in oil, salt and pepper.
Pat lamb dry. If you have metal skewers, thread 2 through the lamb horizontally to help the meat hold together and make it easier to flip on the grill. (If you don’t have skewers, just be sure you have long sturdy tongs.) Rub the herb mixture evenly over the lamb. Cover and refrigerate for at least 3 hours or up to 1 day to allow the flavors to penetrate.
About 1 hour before you’re ready to grill, remove the lamb from the refrigerator.
Preheat a gas grill to medium or prepare a medium-hot charcoal grill and push the coals to one side.
Grill the lamb over direct heat until an instant-read thermometer inserted horizontally into the thickest part registers 125 degrees to 130 degrees F for medium-rare, 10 to 15 minutes per side. If the meat is getting too charred, occasionally move it to the cooler part of the grill. (Alternatively, place the lamb in a roasting pan and roast in the oven at 425 degrees F until it reaches the desired temperature, 25 to 35 minutes.)
Place the lamb on a clean cutting board, tent with foil and let rest 10 minutes before slicing.
Frequently Asked QuestionsLeg of lamb is a leaner cut of red meat, having just 10 grams of total fat and 4 grams of saturated fat, per theUSDA. It’s also an excellent source of complete protein and offers several vitamins and minerals, including almost an entire day’s worth of vitamin B12 in one 3 oz. serving.Mint is a category of herbsthat includes peppermint and spearmint. Mint leaves contain a variety of nutrients, including vitamins A and C, as well as antioxidants and menthol. Altogether, the nutrients in mint have been linked with improved digestion, as well as oral health, respiratory health and mental health benefits.Absolutely, and we think that’s a great idea. Marinate the lamb (Steps 1-2) for up to one day.Butterflying the leg of lamb will help ensure it cooks through so we recommend it, but you do not need to do it yourself. We suggest you plan ahead. Call your butcher a day or two in advance and ask them to “butterfly” a boneless leg of lamb for you (that is, open it up to a large, flat cut of meat) and trim off most of the visible fat.We suggest serving lamb with potatoes in any way you like them best: roasted, scalloped or mashed. Of course, rice is ideal, and we love lamb with couscous seasoned with ginger, cinnamon, coriander and cumin. Lamb goes well with nearly every vegetable we can think of. Go with some springtime favorites or everyday ones, including asparagus radishes, peas,carrotsand roasted Brussels sprouts or broccoli or green beans. A spring salad or one with feta and Kalamata would pair especially well. And warmdinner rollsare always a must.
Frequently Asked Questions
Leg of lamb is a leaner cut of red meat, having just 10 grams of total fat and 4 grams of saturated fat, per theUSDA. It’s also an excellent source of complete protein and offers several vitamins and minerals, including almost an entire day’s worth of vitamin B12 in one 3 oz. serving.
Mint is a category of herbsthat includes peppermint and spearmint. Mint leaves contain a variety of nutrients, including vitamins A and C, as well as antioxidants and menthol. Altogether, the nutrients in mint have been linked with improved digestion, as well as oral health, respiratory health and mental health benefits.
Absolutely, and we think that’s a great idea. Marinate the lamb (Steps 1-2) for up to one day.
Butterflying the leg of lamb will help ensure it cooks through so we recommend it, but you do not need to do it yourself. We suggest you plan ahead. Call your butcher a day or two in advance and ask them to “butterfly” a boneless leg of lamb for you (that is, open it up to a large, flat cut of meat) and trim off most of the visible fat.
We suggest serving lamb with potatoes in any way you like them best: roasted, scalloped or mashed. Of course, rice is ideal, and we love lamb with couscous seasoned with ginger, cinnamon, coriander and cumin. Lamb goes well with nearly every vegetable we can think of. Go with some springtime favorites or everyday ones, including asparagus radishes, peas,carrotsand roasted Brussels sprouts or broccoli or green beans. A spring salad or one with feta and Kalamata would pair especially well. And warmdinner rollsare always a must.
Originally appeared: EatingWell Magazine, July/August 2014
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Nutrition Facts(per serving)175Calories9gFat1gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
