Nutritional Info

Nutrition Facts

Serving Size 1 (117g)

Calories 516
Calories from Fat 420 (81%)
Amount Per Serving %DIV
Total Fat 46.6g 72%
Saturated Fat 11.3g 57%
Monounsaturated Fat 22.4g
Polyunsaturated Fat 13g
Trans Fat 0.0g
Cholesterol 77.6mg 26%
Sodium 493mg 21%
Potassium 163.5mg 3%
Total Carbohydrate 10.7g 4%
Dietary Fiber 0.3g 1%
Sugars 7.1g
Protein 8.3g 17%

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Recipe Description
On that special night, with those special friends, tie it all together with a succulent, juicy leg of lamb. Slow roasted over hot coals. Just keep in mind, this dish serves more people than you may be willing to have over.
Prep time
10 min
Cook time
40 min
Ready In
50 min


Serves Tool

Serves To:USMetric
1 Pound(lb)  leg of lamb, deboned and tied
1   white onion, minced
1 Teaspoon(t)  black pepper, freshly ground
1 Teaspoon(t)  kosher salt
1 Bunch(bn)  mint, cleaned and chopped
3   lemons, juiced
8 Clove(clv)  garlic, chopped
1/2 Cup(c)  olive oil
1/2 Cup(c)  pinot grigio


Whisk all marinade ingredients together. Pour into a large, food grade plastic bag and add lamb. Tie closed and rub in the marinade (you may also do this in a large baking dish). Allow the lamb to rest in the marinade for 1 1/2, hours. Place lamb on spit and roast, indirectly, over medium hot coals until internal temperature reaches 140 degrees F (for medium rare), or about 35 to 40 minutes. Remove lamb from spit and allow to rest for 8 to 10 minutes before serving. Garnish with rosemary.

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