The marinade of red wine, olive oil, rosemary, and garlic gives the lamb its Mediterranean flavor.
1 1/2 pounds boneless leg of lamb, trimmed
1/4 cup dry red wine
2 tablespoons chopped fresh rosemary
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
4 large garlic cloves, minced
How to Make It
Slice lamb lengthwise, cutting to, but not through, other side. Open the halves, laying lamb flat. Slice each half lengthwise, cutting to, but not through, other side; open flat.
Combine wine and next 5 ingredients in a large heavy-duty zip-top plastic bag. Add lamb to bag; seal. Marinate in refrigerator 8 hours, turning bag occasionally.
Remove lamb from bag, reserving marinade. Place reserved marinade in a small saucepan; bring to a boil. Boil 1 minute.
Place lamb on grill rack coated with cooking spray; cover and grill 20 minutes or until a meat thermometer registers 145° (medium-rare) or to desired degree of doneness, turning and basting lamb once with reserved marinade. Let stand 10 minutes before slicing.
carbo rating: 1
The Complete Step-by-Step Low Carb Cookbook
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