Directions:
- With a sharp knife, slice horizontally through lamb, stopping about 1 inch from opposite edge.
- Open meat like a book, flatten with flat of knife.
- Trim membrane and any excess fat.
- Place lamb in heavy plastic bag and set in shallow dish.
- Marinade: In bowl, combine oil, lemon juice, wine, onion, parsley, garlic, bay leaf, rosemary, thyme, basil, salt, and pepper to taste.
- Pour over lamb in plastic bag, press air out of bag and secure with twist tie.
- Marinate for at least 4 hours or overnight in refrigerator.
- Remove lamb from marinade, reserving marinade.
- Cook lamb flat on lightly greased grill over hot coals or on high setting, turning once and basting often with reserved marinade, for about 20 minutes or until desired doneness.
- To serve, slice lamb across the grain into 1/2 inch thick slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 536.42 Kcal (2246 kJ) | ||
| Calories from fat | 410.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.6g | 70% | |
|---|---|---|---|
| Cholesterol | 113.4mg | 38% | |
| Sodium | 257.52mg | 11% | |
| Potassium | 239.39mg | 5% | |
| Total Carbs | 1.92g | 1% | |
| Sugars | 0.68g | 3% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 25.82g | 52% | |
| Vitamin C | 7.5mg | 12% | |
| Iron | 1.6mg | 9% | |
| Calcium | 32.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 274.03 Kcal (1147 kJ) | ||
| Calories from fat | 209.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.29g | 70% | |
|---|---|---|---|
| Cholesterol | 57.93mg | 38% | |
| Sodium | 131.56mg | 11% | |
| Potassium | 122.29mg | 5% | |
| Total Carbs | 0.98g | 1% | |
| Sugars | 0.35g | 3% | |
| Dietary Fiber | 0.07g | 1% | |
| Protein | 13.19g | 52% | |
| Vitamin C | 3.8mg | 12% | |
| Iron | 0.8mg | 9% | |
| Calcium | 16.4mg | 3% | |
* 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.
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