Photo: Emiliano Vittoriosi
Grilled Leg of Lamb with Ancho Chile Marinade
11 ingredients
Makes 8 servings
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Estimated Nutrition (whole recipe, rough)
558
Calories
27g
Protein
35g
Fat
31g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- 1/2 cup dry white wine
- 1/4 cup extra-virgin olive oil
- 8 garlic cloves, peeled
- 4 tablespoons fresh oregano leaves, divided
- 3 tablespoons ancho chile powder*
- 2 tablespoons fresh lemon juice
- 2 green onions, divided
- 1 tablespoon (packed) dark brown sugar
- 2 1/2 teaspoons coarse kosher salt
- 2 1/2 teaspoons freshly ground black pepper
- 1 4 1/2-pound boneless leg of lamb, opened flat like a book, trimmed of all fat and sinew (3 1/2 pounds after trimming)
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