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Grilled Leg of Lamb

Yield 14 servings (serving size: about 3 ounces)

Ingredients

  • 1 (3 1/2-pound) lean boneless leg of lamb
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons water
  • 3 tablespoons Dijon mustard
  • 2 tablespoons vegetable oil
  • 2 teaspoons dried rosemary
  • 2 teaspoons finely chopped garlic
  • 1 teaspoon ground ginger
  • Cooking spray

Nutrition Information

  • calories 188
  • caloriesfromfat 0.0 %
  • fat 8.8 g
  • satfat 2.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 24.2 g
  • carbohydrate 0.7 g
  • fiber 0.1 g
  • cholesterol 76 mg
  • iron 0.0 mg
  • sodium 265 mg
  • calcium 0.0 mg

How to Make It

  1. Trim fat from lamb. Combine soy sauce and next 6 ingredients in a heavy-duty zip-top plastic bag. Add lamb; seal bag, and shake until lamb is well coated. Marinate in refrigerator 8 hours, turning bag occasionally.

  2. Prepare grill.

  3. Remove lamb from marinade, reserving marinade. Place marinade in a saucepan, and bring to a boil. Remove from heat. Place lamb on grill rack coated with cooking spray; grill, covered, 15 minutes on each side or until meat thermometer registers 145° (medium-rare) or desired degree of doneness, turning and basting occasionally with reserved marinade.

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