RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5894
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| Recipe Name: |
Grilled Leg of Lamb - Copy |
| Source: |
Robert Davis Frank |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Lamb |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
24.00
Hours |
Original Num Servings: |
6 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$5.12
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Cups wine, dry red
0.5 Cup oil, olive
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Directions:
Combine all ingredients in enameled pot or large plastic bag with twist tie. Marinate meat 8 to 24 hours, turning occasionally.
Heat grill. When coals are ashy gray, push them around the perimeter of the grill bowl. Place lamb on grill and cover. Cook about 25 minutes, turning and basting with marinade occasionally. Cook until temperature at thickest part is about 125 degrees. Place on carving platter to catch juice and allow to stand at least 5 minutes before carving. Slice across the grain. |
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| Nutrition per Serving: |
| Calories: |
1089 |
Total Carbs: |
5.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
304.0 |
Fat: |
69.4 |
Protein: |
80.30 |
| Fiber: |
0.88 |
Sodium: |
275.67 |
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