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Butterflied, Barbecued Leg of Lamb

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)123.2106
Energy (kCal)1833.6125
Carbohydrates (g)6.4743
Total fats (g)144.1867
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix garlic, paprika, oregano, 2 tablespoons of lemon juice and oil in a dish large enough to accommodate the butterflied lamb (or use a snaplock bag -- much easier). | 2. Score the fatty top of the lamb well. | 3. Season with salt and pepper. | 4. Put lamb in marinade and refrigerate for three hours minimum (overnight is tastier). | 5. Remove from fridge 30 minutes before you want to cook it. | 6. Preheat your barbecue grill on high then reduce to medium high. Place the lamb skin side down for 10 minutes. Turn and cook for a further 5 minutes. | 7. Reduce heat to medium low. Cover lamb with either bbq hood or an upturned baking tray. Cook for 15 minutes for medium or longer if you like your lamb well done. | 8. Remove from heat and cover loosely with foil, rest in a warm place for 10 minutes. Slice across the grain and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    leg lamb 1 1/2 1/2 boned butterflied 1564.92 0.0 121.8596 116.1443
    garlic clove 5 crushed chopped - - - -
    paprika 1 tablespoon 19.176 3.6713 0.9615 0.8765
    lemon 1 - - - -
    oregano 1 tablespoon chopped 7.95 2.0676 0.27 0.1284
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    salt 1/2 teaspoon - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375

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



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