Grilled Butterflied Half Leg of Lamb

SERVES 4 ACTIVE TIME: 25 min MARINATE TIME: 24 hour 0 min TOTAL TIME:
1 day 25 min

1 (about 1 1/2 lbs) Boneless Butterflied Half Leg of Lamb
3 Tbsp Oil
Salt and pepper
8 oz Roasted Red Pepper Sauce, warmed

Add lamb, basting oil, salt, and pepper in zipper-closure type plastic
bag; toss. Marinate overnight. Day you're serving lamb: Preheat grill on
HIGH 10 min. Clean grill with wire brush. Using soft cloth, coat grill
grate lightly with vegetable oil. Sear lamb on grill until color changes
one-quarter of way up from bottom, 3-4 min. Turn over and sear other side,
2-3 min longer. Reduce heat to MEDIUM; close lid. Cook 5-10 min, until
lamb reaches internal temp that is 5 degrees below final desired internal
temp (refer to meat cooking guide for final internal temp). Check by
inserting thermometer halfway into thickest part of lamb. Pool sauce on
serving platter. Transfer lamb to work surface; let stand 5-10 min. Slice
and arrange on serving platter with sauce.

Vegetables: 1/4 cup(s)

Calories: 350
Nutrition Info: Each serving (4.5 oz lamb, 1/4 c sauce) contains 350
calories, 4 g carbohydrate, (0 g fiber), 35 g protein, 10 g fat, (7 g
saturated fat), 125 mg cholesterol, and 460 mg sodium.


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/