Lamb, an underappreciated meat, is packed with protein, vitamin B12, niacin, selenium, iron, and selenium. Serve this leg of lamb with charred green onions or sautéed spinach. Nutrition Information (per serving): Calories: 420, Protein: 54 grams, Fat: 19 grams, Carbs: 2 grams Recipe and photo courtesy of The Tri-Lamb Group
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Makes 14 servings
Prep time 15 min.
Cook time 25 min.
Ingredients
1/3 cup low-sodium soy sauce ¼ cup honey 2 tsp. ground ginger 3-4 Anaheim chili peppers, thinly sliced (ribs and seeds removed) 5-7 lbs boneless butterflied leg of lamb 1 teaspoon canola oil 1 teaspoon olive oil 4 bunches green onions 1/8 teaspoon salt 1/8 teaspoon pepper
How to make it
Whisk soy sauce, honey, ground ginger and chilies in small bowl, transfer to large plastic zip top bag. Add lamb, close bag and rub marinade into lamb. Refrigerate for at least 1 hour, but up to 8 or even overnight if time allows. On a gas grill, turn all burners to high, close lid and heat until hot, about 15 minutes. Scrape grates clean and brush with oil. Grill lamb, fat-side down, 25 to 35 minutes total, turning halfway through cooking, depending on desired doneness, about 145 degrees for medium rare and 160 degrees for medium. Remove from grill and loosely cover with foil. Let the meat rest about 15 minutes and thinly slice. While lamb is resting, toss green onions in 1 teaspoon olive oil, season with salt and pepper and grill, turning occasionally, until charred, about 3 minutes.
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Lamb, an underappreciated meat, is packed with protein, vitamin B12, niacin, selenium, iron, and selenium. Serve this leg of lamb with charred green onions or sautéed spinach.
Nutrition Information (per serving):
Calories: 420, Protein: 54 grams, Fat: 19 grams, Carbs: 2 grams
Recipe and photo courtesy of The Tri-Lamb Group
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 14 servings
Prep time 15 min.
Cook time 25 min.
Ingredients
1/3 cup low-sodium soy sauce ¼ cup honey 2 tsp. ground ginger 3-4 Anaheim chili peppers, thinly sliced (ribs and seeds removed) 5-7 lbs boneless butterflied leg of lamb 1 teaspoon canola oil 1 teaspoon olive oil 4 bunches green onions 1/8 teaspoon salt 1/8 teaspoon pepper
How to make it
Whisk soy sauce, honey, ground ginger and chilies in small bowl, transfer to large plastic zip top bag. Add lamb, close bag and rub marinade into lamb. Refrigerate for at least 1 hour, but up to 8 or even overnight if time allows. On a gas grill, turn all burners to high, close lid and heat until hot, about 15 minutes. Scrape grates clean and brush with oil. Grill lamb, fat-side down, 25 to 35 minutes total, turning halfway through cooking, depending on desired doneness, about 145 degrees for medium rare and 160 degrees for medium. Remove from grill and loosely cover with foil. Let the meat rest about 15 minutes and thinly slice. While lamb is resting, toss green onions in 1 teaspoon olive oil, season with salt and pepper and grill, turning occasionally, until charred, about 3 minutes.
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Makes 14 servings
Prep time 15 min.
Cook time 25 min.
Ingredients
1/3 cup low-sodium soy sauce ¼ cup honey 2 tsp. ground ginger 3-4 Anaheim chili peppers, thinly sliced (ribs and seeds removed) 5-7 lbs boneless butterflied leg of lamb 1 teaspoon canola oil 1 teaspoon olive oil 4 bunches green onions 1/8 teaspoon salt 1/8 teaspoon pepper
How to make it
Whisk soy sauce, honey, ground ginger and chilies in small bowl, transfer to large plastic zip top bag. Add lamb, close bag and rub marinade into lamb. Refrigerate for at least 1 hour, but up to 8 or even overnight if time allows. On a gas grill, turn all burners to high, close lid and heat until hot, about 15 minutes. Scrape grates clean and brush with oil. Grill lamb, fat-side down, 25 to 35 minutes total, turning halfway through cooking, depending on desired doneness, about 145 degrees for medium rare and 160 degrees for medium. Remove from grill and loosely cover with foil. Let the meat rest about 15 minutes and thinly slice. While lamb is resting, toss green onions in 1 teaspoon olive oil, season with salt and pepper and grill, turning occasionally, until charred, about 3 minutes.
Makes 14 servings
Prep time 15 min.
Cook time 25 min.
Prep time 15 min.
Cook time 25 min.
Prep time
15 min.
Cook time
25 min.
Ingredients
- 1/3 cup low-sodium soy sauce
- ¼ cup honey
- 2 tsp. ground ginger
- 3-4 Anaheim chili peppers, thinly sliced (ribs and seeds removed)
- 5-7 lbs boneless butterflied leg of lamb
- 1 teaspoon canola oil
- 1 teaspoon olive oil
- 4 bunches green onions
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
How to make it
Whisk soy sauce, honey, ground ginger and chilies in small bowl, transfer to large plastic zip top bag. Add lamb, close bag and rub marinade into lamb. Refrigerate for at least 1 hour, but up to 8 or even overnight if time allows. On a gas grill, turn all burners to high, close lid and heat until hot, about 15 minutes. Scrape grates clean and brush with oil. Grill lamb, fat-side down, 25 to 35 minutes total, turning halfway through cooking, depending on desired doneness, about 145 degrees for medium rare and 160 degrees for medium. Remove from grill and loosely cover with foil. Let the meat rest about 15 minutes and thinly slice. While lamb is resting, toss green onions in 1 teaspoon olive oil, season with salt and pepper and grill, turning occasionally, until charred, about 3 minutes.
Whisk soy sauce, honey, ground ginger and chilies in small bowl, transfer to large plastic zip top bag. Add lamb, close bag and rub marinade into lamb. Refrigerate for at least 1 hour, but up to 8 or even overnight if time allows.
On a gas grill, turn all burners to high, close lid and heat until hot, about 15 minutes. Scrape grates clean and brush with oil. Grill lamb, fat-side down, 25 to 35 minutes total, turning halfway through cooking, depending on desired doneness, about 145 degrees for medium rare and 160 degrees for medium.
Remove from grill and loosely cover with foil. Let the meat rest about 15 minutes and thinly slice.
While lamb is resting, toss green onions in 1 teaspoon olive oil, season with salt and pepper and grill, turning occasionally, until charred, about 3 minutes.
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