Photo: Emiliano Vittoriosi
Grilled Butterflied Leg Of Lamb With Fresh Mint-Pepper Jelly
14 ingredients
Serves 6-8
openrecipes
Estimated Nutrition (whole recipe, rough)
460
Calories
26g
Protein
35g
Fat
5g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Safflower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- One 4 1/2 to 5-pound butterflied leg of lamb, trimmed of excess fat and silverskin
- 8 garlic cloves, cut in half, smashed lightly with the flat side of a knife blade
- 1/4 cup fresh rosemary or 1 heaping tablespoon dried rosemary or a mixture of rosemary, marjoram, and oregano
- 3 tablespoons olive oil
- 1/2 cup Marsala or dry red wine
- 3 tablespoons chopped fresh mint
- 1 teaspoon kosher salt
- 1 tablespoon freshly ground black pepper
- Safflower oil or canola oil, for oiling the grill
- 1 recipe Foster's Seven Pepper Jelly with Fresh Mint (recipe follows)
- 1 cup Foster's Seven Pepper jelly or your favorite pepper jelly
- 1/4 cup chopped fresh mint
- 3 tablespoons red wine vinegar
- 1 teaspoon freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes