Makes 12 servings
Ingredients
- 1/3 cup olive oil
- 1/3 cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 4 cloves garlic, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1 boneless leg of lamb (4 pounds), butterflied
Directions
- Prepare a charcoal grill with hot coals, or heat a gas grill to high;
- Place lamb on grill rack and sear, turning once, until well browned on both sides, about 10 minutes total;
- Lower heat to medium or move lamb to cooler edge of grill;
- cook 15 to 20 minutes longer or to desired doneness;
- Baste meat once or twice with reserved marinade;
- Remove lamb;
- Let stand, covered with foil, 10 minutes before slicing
Calories: 264
Protein: 32 grams
Sodium: 388 mg
Cholesterol: 89 mg
Fat: 8 grams
Carbohydrates: 14 grams
Exchanges: 4-1/2 Low-Fat Meat; 1 Fruit
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