Photo: Emiliano Vittoriosi
Grilled Leg of Lamb with Red Wine, Garlic, Mustard and Sage
10 ingredients
Makes 12 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
843
Calories
53g
Protein
61g
Fat
13g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
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
- 1 cup dry red wine (such as Zinfandel)
- 3/4 cup chopped shallots (about 3 large)
- 1/2 cup whole grain Dijon mustard
- 1/3 cup plus 1 tablespoon finely chopped fresh sage (about 1/2 ounce) plus sprigs for garnish (optional)
- 1/4 cup olive oil
- 3 garlic cloves, pressed
- 1 7-pound leg of lamb, boned, evenly flattened, outside fat partially trimmed (yields about 5 2/3 pounds)
- 1 cup low-salt beef broth
- 2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
- Special equipment: 1 2-gallon resealable plastic bag
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