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Grilled Boneless Leg of Lamb (Rachael Ray) Recipe

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Grilled Boneless Leg of Lamb (Rachael Ray)
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Ingredients
7
Count
Nutrition
2122
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Preheat a grill or grill pan. Place lamb on a shallow baking pan. Season both sides of the meat with salt and coarse black pepper. In a food processor, puree the garlic, mint, salt and pepper, then add the extra-virgin olive oil in a slow stream. Pour marinade over the lamb and rub into the meat. Place on grill and cook on 1 side for 10 minutes. Flip lamb, cover with aluminum foil and grill for another 10 minutes.
  2. Remove lamb from grill pan and let rest for 10 minutes for juices to redistribute. Slice and serve. Squeeze a wedge of lemon or grapefruit over the meat and enjoy. Reserve 1 pound of the meat for the next day's recipe, see below. Complete this menu with Baby Potatoes with Cumin and Watercress Salad with Lime Dressing.
  3. Baby Potatoes with Cumin:
  4. 1 1/2 pounds very small potatoes, halved, leave 1 1/2 inch potatoes or smaller whole
  5. Extra-virgin olive oil, for drizzling
  6. 1 teaspoon cumin seeds
  7. Coarse salt
  8. Set potatoes on a cookie sheet and drizzle them with just enough oil to lightly coat them, about 1 1/2 tablespoons. Toss potatoes with cumin seed and roast 20 minutes at 400 in a hot oven, then broil 5 minutes on high to brown edges of the cut potatoes. If you are making them with the above recipe for lamb, set the baking sheet with the potatoes in the oven along side the lamb on the same rack. Toss cooked potatoes with salt, to your taste, and serve.
  9. Yield: 3 servings
  10. Preparation time: 5 minutes
  11. Cooking time: 25 minutes
  12. Ease of preparation: easy
  13. Watercress Salad with Lime Dressing:
  14. 1 bunch watercress, trimmed and coarsely chopped
  15. 4 sprigs fresh mint, chopped, 2 tablespoons
  16. A handful of flat-leaf parsley, chopped
  17. 1 heart of romaine, coarsely chopped
  18. 1 ripe lime, juiced
  19. 1 teaspoon sugar
  20. 3 tablespoons extra-virgin olive oil, eyeball it
  21. Coarse salt and pepper
  22. Combine watercress, mint, parsley and romaine in a small salad bowl. Combine lime juice and sugar in a small dressing bowl. Whisk oil into lime juice in a slow stream. Pour dressing over the salad and season with salt and pepper, to your taste.
  23. Yield: 3 servings
  24. Preparation time: 10 minutes
  25. Cooking time: none
  26. Ease of preparation: easy
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2121.51 Kcal (8882 kJ)
Calories from fat 1655.82 Kcal
% Daily Value*
Total Fat 183.98g 283%
Cholesterol 411.64mg 137%
Sodium 439.37mg 18%
Potassium 1781.63mg 38%
Total Carbs 3.29g 1%
Sugars 0.2g 1%
Dietary Fiber 0.29g 1%
Protein 106.6g 213%
Vitamin C 4.6mg 8%
Iron 12.7mg 70%
Calcium 92mg 9%
Amount Per 100 g
Calories 305.1 Kcal (1277 kJ)
Calories from fat 238.13 Kcal
% Daily Value*
Total Fat 26.46g 283%
Cholesterol 59.2mg 137%
Sodium 63.19mg 18%
Potassium 256.22mg 38%
Total Carbs 0.47g 1%
Sugars 0.03g 1%
Dietary Fiber 0.04g 1%
Protein 15.33g 213%
Vitamin C 0.7mg 8%
Iron 1.8mg 70%
Calcium 13.2mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 57.7
    Points
  • 57
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Total Fat

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