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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%
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Barbecued Lamb, Sonoma Style

Recipe #198154 | 50 min | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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.