Recipe by Oxmoor House January 2002


Recipe Summary test

6 servings (serving size: 3 ounces cooked lamb)


Ingredient Checklist


Instructions Checklist
  • 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.

  • Prepare grill.

  • 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 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.


Oxmoor House Healthy Eating Collection

Nutrition Facts

121 calories; fat 5.4g; saturated fat 1.6g; protein 16.2g; carbohydrates 1g; cholesterol 50mg; iron 1.3mg; sodium 233mg; calories from fat 41%; fiber 0.1g; calcium 11mg.