Butterflied Leg of Lamb

Serves: 8
Total Calories: 85


8 cloves garlic, chopped
3 teaspoons dried thyme
2 teaspoons rosemary leaves, crumbled
1 cup oil-cured kalamata olives, pitted and chopped
2 tablespoons flat leaf parsley, chopped
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
1 4 pound boneless leg of lamb, trimmed of all fat and butterflied
1 lemon, juiced


In a small bowl, stir the garlic, thyme, rosemary, parsley and olives together. Cut slits into the lamb and rub the dry garlic mixture over the entire surface and into the pockets.

Grill on a barbeque for 10 minutes on each side or until an instant read thermometer reads 125 degrees. Remove the meat to a cutting board, squeeze the lemon juice over the meat, cover with foil and let stand for 15 minutes before serving.

Nutritional Facts:

Serves: 8
Total Calories: 85
Calories from Fat: 45

This Butterflied Leg of Lamb recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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