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8 to 10 servings
Preparation time: 20 minutes
Marinate time: 2 hours
Cook time: 30 to 40 minute
| 1 |
American Lamb leg, boned |
| 1 |
tablespoon paprika |
| 1 |
tablespoon coarse garlic salt |
| 1 |
tablespoon ground cumin |
| 2 |
teaspoons dry mustard |
| 2 |
teaspoons ground pepper |
| 2 |
teaspoons brown sugar, packed |
1/2
|
teaspoon cayenne pepper |
Lay lamb out flat on cutting board. Trim off all visible fat. In small bowl, blend paprika, garlic salt, cumin, dry mustard, pepper, brown sugar and cayenne. Rub seasonings onto lamb. Cover, refrigerate and marinate for 2 hours.
Oil or spray grill. Cook lamb over medium coals. Grill lamb for about 30 to 40 minutes or until desired degree of doneness. Turn meat every 15 minutes. Remove lamb from grill, cover and let stand for 10 minutes. Thinly slice lamb and serve on sandwiches or salads.
Nutrition per serving: 292 calories, 42 g protein, 2 g carbohydrates, 12 g total fat, (38% calories from fat), 130 mg cholesterol, 1 g fiber, 390 sodium, 9.27 mg niacin, 0.25 mg vitamin B6, 3.85 mcg vitamin B12, 4 mg iron, 7 mg zinc.
Recipe and image provided by the American Lamb Board
Legs | Racks
| Loins |
Roasts | Variety
| Marinades |
