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Butterflied Leg of Lamb with Dill Marinade

Butterflied Leg of Lamb

Serve Butterflied Leg of Lamb with steamed, fresh asparagus spears and baby potatoes.



  1. In medium bowl, blend olive oil, water, vinegar, capers, onion, pimento, parsley, dill weed, salt and pepper; set aside.
  2. In 13 x 9-inch non-metallic dish, place lamb and pour over marinade. Cover and refrigerate, marinating for 4 to 6 hours.
  3. To Broil: Broil lamb 5 to 6 inches from heat for 35 to 45 minutes or to desired degree of doneness. Turn leg once during broiling time.
  4. To Grill: Cook over medium-hot coals. Grill lamb 6 inches from coals for 40 to 50 minutes or to desired degree of doneness. Turn leg once during grilling time.
  5. Check meat internal temperature: 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well.
  6. When meat is done, cover and let stand for 10 minutes before slicing. Internal temperature will rise about 10 degrees F.

Servings: 8 | Prep Time: 15 Min.
Cook Time: 45 Min. | Marinate: 4 Hr.

Nutritional information: Calories: 304; Total Fat: 15g; Total Carbs: 1g; Fiber: 1g; Protein: 39g; Sodium: 411mg

Recipe and photo credit: American Lamb Board.


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