No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (575g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar 4 teaspoons italian seasoning |
||
| Calories 1226 | ||
| Calories from Fat 796 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 88.5g | 136% | |
| Saturated Fat 30.1g | 150% | |
| Monounsaturated Fat 44.9g | ||
| Polyunsaturated Fat 7.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 303mg | 101% | |
| Sodium 516mg | 21% | |
| Potassium 1400mg | 40% | |
| Total Carbohydrate 15.1g | 5% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 11.4g | ||
| Protein 85.6g | 171% | |
Barbecued Lamb, Sonoma Style
By: SDB
Nov 28, 2006
Found this while looking through old clippings in a cookbook I'd put together years ago — It's from the Los Angeles Times, submitted by Sebastiani Vineyards. Posting for safe-keeping, will add comments once I've tried it. Time does not include overnight marinating.
SERVES 6 -8
Ingredients
- 3/4 cup olive oil
- 1/2 cup red wine vinegar
- 1/2 cup cabernet sauvignon wine
- 1 (4 ounce) can chopped green chilies
- 6 garlic cloves, chopped
- 4 teaspoons italian seasoning
- 2 tablespoons hot mustard
- 1 (6 lb) leg of lamb, boned and butterflied
- 1 (8 ounce) can tomato sauce
- 3 tablespoons honey
Directions
1
Combine oil, vinegar, wine, chiles, garlic, Italian seasoning and mustard. Mix well.2
Place lamb in shallow dish and pour mixture over it. Turn to coat. Cover and marinate overnight, turning again.3
Remove meat from marinade. Blend tomato sauce and honey into marinade, stirring well.4
Barbecue marinated lamb over double layer of hot coals 8 to 10 minutes on each side, basting frequently, until done.
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