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Grilled Marinated Leg of Lamb could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for. This main course has 219 calories, 18g of protein, and 15g of fat per serving. This recipe serves 4. For $2.0 per serving, this recipe covers...Read More
Heat grill.
Dry and trim leg of lamb.
Cut a couple slits along the meat, about 3 inches long and ½ inch deep.
Add all dry ingredients in a mortar and grind by hand.
Add lemon juice and olive oil and stir.
Pour the marinade in your hands and rub it evenly all over. Make sure you also push some into the slits.
Grill over indirect heat, turning every 15 minutes or so.
When the meat thermometer reads 125-130°F (medium rare), remove from heat and rest, loosely covered, for about 20 minutes. Depending on the heat of your grill and the size of your leg of lamb, it can take anywhere from 60 minutes to 1 hour 20 minutes to reach this internal temperature.
Carve and serve.
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