4Ingredients
410Calories
105Minutes

Ingredients

  • 1/4 cup balsamic vinegar
  • 1/3 cup olive oil
  • 2 tablespoons rosemary leaves (coarsely chopped fresh)
  • 3 pounds leg of lamb (boneless, butterflied)

Directions

  1. Combine the vinegar, oil and rosemary in a large shallow dish. Add the lamb and turn to coat in the marinade. Cover and refrigerate for 3 hours.
  2. Preheat the grill for indirect heat grilling. Place the lamb and marinade in oiled disposable aluminum baking dish. Cook the lamb in a covered grill over indirect heat, for about 1 1/2 hours or until cooked to desired doneness.
  3. Let stand, loosely covered with foil, for 15 mins then slice thinly.
Discover more recipes from RecipesPlus

NutritionView more

410Calories
Sodium6%DV140mg
Fat35%DV23g
Protein94%DV48g
Carbs1%DV2g
Fiber0%DV0g

PER SERVING *

Calories410Calories from Fat210
% DAILY VALUE*
Total Fat23g35%
Saturated Fat6g30%
Trans Fat
Cholesterol145mg48%
Sodium140mg6%
Potassium670mg19%
Protein48g94%
Calories from Fat210
% DAILY VALUE*
Total Carbohydrate2g1%
Dietary Fiber0g0%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(0)

Yummly User