Butterflied Leg of Lamb with Dill Marinade

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

Prep: 15 min | Marinate: 4 hr | Cook: 45 min | Yield: 8 servings

Ingredients

• 1/4 cup olive oil
• 1/4 cup water
• 6 tablespoons white wine tarragon vinegar
• 3 tablespoons capers, chopped
• 3 tablespoons finely chopped onion
• 3 tablespoons finely chopped pimiento
• 2 tablespoons finely chopped fresh parsley
• 4 teaspoons dried dill weed
• 1 teaspoon coarse salt
• 1 teaspoon pepper
• 4-6 pound American Lamb leg, boned and butterflied

Instructions

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.

Nutrition

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

Attribution

Recipe and photo used with permission from: American Lamb Board