BUTTERFLIED LEG OF LAMB
Steps:
- 1. Combine the wine, soy sauce, garlic, pepper and 8 tablespoons parsley. Pour over lamb in a shallow dish. Refrigerate, covered, 6 hours or overnight, turning the lamb frequently. Remove lamb; reserve marinade.
- 2. Grill lamb 4 inches above hot coals, about 20 minutes on each side, basting frequently. Check for doneness frequently after 30 minutes of grilling. Cut into thin slices on the diagonal, arrange on a platter and serve immediately, sprinkled with the remaining parsley.
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Atieno Okoth
[email protected]This recipe is a keeper! The lamb was so juicy and the marinade was incredible.
ahmed hamdi
[email protected]The lamb was a little dry, but the flavor was still good.
Percyval Fanteso
[email protected]This was my first time cooking lamb and I'm so glad I tried this recipe. It was easy to follow and the results were amazing.
asad vai
[email protected]I love this recipe! The lamb is always so tender and juicy.
Akanji Tunmise
[email protected]This recipe is a great way to impress your guests. The lamb is always cooked to perfection and the flavors are incredible.
Miriam Castaneda
[email protected]The lamb was a little dry, but the flavor was still good.
Umar Asghar
[email protected]This was my first time cooking lamb and it turned out great! The recipe was easy to follow and the lamb was cooked to perfection.
Plang Gabriel
[email protected]I love this recipe! The lamb is always so tender and flavorful.
Shaik Mahaboobjan
[email protected]This recipe is a great way to cook lamb. It's easy to follow and the results are always delicious.
Babar wahla
[email protected]The lamb was a little tough, but the flavor was still good.
Fahim Khalid
[email protected]I made this recipe for a special occasion and it was a huge success. Everyone raved about the lamb.
Joshua Nwaneri
[email protected]This recipe is a keeper! The lamb was so juicy and the marinade was incredible.
Ayob maly
[email protected]I followed the recipe exactly and the lamb turned out perfectly. It was so tender and flavorful.
Rewan Atta
[email protected]The lamb was a little dry, but the flavor was still good.
Anisuzzaman Chowdhury
[email protected]This was my first time cooking lamb and I'm so glad I tried this recipe. It was easy to follow and the results were amazing.
Fadding Shadows
[email protected]I've made this recipe several times and it always turns out perfectly. The lamb is always cooked to perfection and the marinade adds so much flavor.
Wesley Carry
[email protected]This butterflied leg of lamb was a hit at my dinner party! The meat was tender and juicy, and the flavors were incredible. I highly recommend this recipe.