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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Butterfly Lamb With Rosemary

Recipe Tags: Lamb Recipes

Date Added: December 07, 2009

Ingredients:

6 Pounds Leg Of Lamb boned
2 Teaspoons Pepper ground
1/4 Cup Olive Oil use a good one
1 Unit Bay Leaf ground
1 Tablespoon Lemon Juice depending on the
1 Tablespoon Rosemary ; crushed
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Directions:

1. Place the lamb in a shallow pan.

2. Combine the oil, lemon juice, rosemary, pepper and bay leaf.

3. Blend well and rub the mixture all over the lamb.

4. Cover and let stand for 2 hours or longer, unrefrigerated but in a cool place.

5. Turn the meat occasionally. Prepare a charcoal fire or preheat the broiler.

6. Place the lamb on the fire or under the broiler.

7. Grill or broil the meat to the desired degree o doneness.

8. Turn the meat several times as it cooks. Cooking time will depend on the distance of the meat from the heat, the intensity of the heat and whether the grill is covered.

9. It should vary from about 20 minutes for rare meat to 40 minutes for medium well done.

10. Let stand for 20 minutes covered with foil. Serve sliced.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Sulfites, Fructose Malabsorption, Beef, Rosemary, Olive Oil allergies.
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