Butterflied Barbecued Lamb

Serves: 10
Total Calories: 99


1 leg of lamb (about 6 lb.), boned and butterflied
1 cup dry red wine
1 cup water
1/2 cup olive oil
1/3 cup green onion finely chopped
2 tablespoons parsley minced
4 garlic medium, minced
1 teaspoon salt
1/2 teaspoon rosemary dried, crushed
1/2 teaspoon basil dried basil leaves, crushed
1/4 teaspoon dry mustard
1/4 teaspoon hot pepper sauce


On a cutting board, place meat fat-side down. With a sharp knife, score top of meat in a crisscross pattern, about 2 inches apart and cutting about 1/2 inch deep. Place meat in a large bowl or 2 1/2 -quart casserole set aside.

Stir all remaining ingredients until blended. Pour over meat. Cover and refrigerate at least 4 hours or overnight.

To barbecue, place a metal drip pan in center of the firebox and place twenty glowing coals on each side. Drain meat, reserving marinade. Spray cold grate with non-stick cooking spray or brush lightly with oil. Place lamb on grill about 4 inches above drip pan and brush with marinade. Grill for 10 minutes uncovered. Turn meat and brush again. Cover the barbecue and adjust dampers according to manufacturer's directions. Turning and brushing with marinade occasionally, grill for 45 to 50 minutes or until desired doneness. Extra coals may be needed or the grill lowered to maintain an even cooking temperature.

Nutritional Facts:

Serves: 10
Total Calories: 99
Calories from Fat: 96

This Butterflied Barbecued Lamb recipe is from the Flavors of America Cookbook. Download this Cookbook today.

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