Ingredients for Ruth Macpherson S Butterflied Leg Of Lamb Marinade
- Leg Of Lamb
- Garlic Cloves
- Onion
- Salt
- Fines Herbes
- Fresh Ground Black Pepper
- Thyme
- Vegetable Oil
- Lemon Juice
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How to Make Ruth Macpherson S Butterflied Leg Of Lamb Marinade
- Preheat your grill or broiler to medium-high heat.
- Trim any excess fat from the butterflied leg of lamb (about 3-4 lbs) and place the meat in a shallow dish large enough to hold the lamb and marinade.
- In a separate bowl, whisk together the marinade ingredients: 1/4 cup olive oil, 1/4 cup red wine vinegar, 2 tablespoons Dijon mustard, 2 cloves garlic (minced), 1 tablespoon dried rosemary, 1 tablespoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Pour the marinade over the lamb, ensuring it's coated evenly. Cover the dish and refrigerate for at least 1 hour, or preferably overnight, turning the lamb occasionally.
- Remove the lamb from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
- Grill or broil the lamb for approximately 8 minutes per side, basting frequently with the marinade. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) for medium-rare.
- Remove the lamb from the heat and let it rest for 10-15 minutes before slicing thinly against the grain.
- Serve immediately with mint jelly or your favorite accompaniments.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
2g
Fat
74g
Carbs
0g
