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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. With a sharp knife, slice horizontally through lamb, stopping about 1 inch from opposite edge. | 2. Open meat like a book, flatten with flat of knife. | 3. Trim membrane and any excess fat. | 4. Place lamb in heavy plastic bag and set in shallow dish. | 5. Marinade: In bowl, combine oil, lemon juice, wine, onion, parsley, garlic, bay leaf, rosemary, thyme, basil, salt, and pepper to taste. | 6. Pour over lamb in plastic bag, press air out of bag and secure with twist tie. | 7. Marinate for at least 4 hours or overnight in refrigerator. | 8. Remove lamb from marinade, reserving marinade. | 9. Cook lamb flat on lightly greased grill over hot coals or on high setting, turning once and basting often with reserved marinade, for about 20 minutes or until desired doneness. | 10. To serve, slice lamb across the grain into 1/2 inch thick slices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shoulder	1	boneless		-	-	-	-
olive oil	1/3	cup		636.48	0.0	0.0	72.0
lemon juice	1/3	cup		17.8933	5.612	0.2847	0.1952
white wine	1/3	cup		-	-	-	-
onion	2	tablespoons	chopped	8.0	1.868	0.22	0.02
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
garlic	1	clove	smashed	4.47	0.9918	0.1908	0.015
bay leaf	1			-	-	-	-
rosemary	1/2	teaspoon		0.4585	0.0724	0.0116	0.0205
thyme	1/2	teaspoon		0.40399999999999997	0.0978	0.0222	0.0067
basil	1/2	teaspoon		0.1016	0.0117	0.0139	0.0028
salt	1/2	teaspoon		-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.