6 servings (serving size: 3 ounces)

The marinade of red wine, olive oil, rosemary, and garlic gives the lamb its Mediterranean flavor.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Prepare grill.

Step 4

Remove lamb from bag, reserving marinade. Place reserved marinade in a small saucepan; bring to a boil. Boil 1 minute.

Step 5

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.

Step 6

carbo rating: 1

The Complete Step-by-Step Low Carb Cookbook

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