This easy to make marinade is great on grilled lamb chops or boneless legs
Put all of the ingredients in a small bowl and mix into a paste. Spread generously over both sides of chops or all over a boneless leg of lamb, filling in the cavities. Let stand 15 minutes before grilling.
Alternatively, if using a boneless leg, ask your butcher to roll and tie it. Then, cook in a 325 oven until the internal temperature reaches 140 for medium rare.
Note the above recipe is enough for 8 loin chops. It should be doubled for a boneless leg.
As an option, add 2 tablespoons of crushed fresh rosemary leaves.
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Serving Size: 1 Serving (62g) | ||
Recipe Makes: Servings | ||
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Calories: 259 | ||
Calories from Fat: 235 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.1g | 35 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 18.8g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.9mg | 0 % | |
Potassium 167.2mg | 4 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 4.5g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 259
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