Grilled Butterflied Leg of Lamb
Honey and ginger adds a flair that will make this is a sweet and flavorful favorite for all.
- 1/3 cup low-sodium soy sauce or tamari
- 1/4 cup honey
- 2 tsp ground ginger
- 3 to 4 red Anaheim chilies, thinly sliced (ribs and seeds removed for less heat)
- 1 boneless butterflied leg of lamb (about 6 pounds)
- 1 tsp canola oil
- 1 tsp olive oil
- 2 bunches green onions
- Salt and pepper
- In a small bowl, whisk soy sauce, honey, ginger and chilies; transfer to large plastic zip-top bag. Add lamb; close bag, rubbing marinade into lamb. Refrigerate for at least 1 hour, or up to 8 hours or even overnight if time allows.
- Remove lamb from marinade. Grill over high heat, fat-side down, 25 to 35 minutes total, turning halfway through cooking, depending on desired doneness: 145ºF for medium-rare and 160ºF for medium. Remove from grill; loosely cover with foil and let rest, about 15 minutes. Thinly slice.
- While lamb is resting, toss green onions in oil, season with salt and pepper and grill, turning occasionally, until charred (about 3 minutes).
- Serve lamb slices with charred green onions, sautéed sugar snap peas, and steamed brown rice.
Calories from Fat 225 (32%)
(38%)Total Fat 25g
(48%)Saturated Fat 10g
Polyunsaturated Fat 1g
Monounsaturated Fat 11g
Total Carbohydrate 18g
(6%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.