Health

This Grilled Lamb Recipe Is Loaded With Protein and Flavor

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highprotein lamb recipe men's health

Alex Lau

 People forget about lamb and that’s a shame because lamb is one of the most delicious sources of protein on the planet.

A six-ounce serving of roasted leg of lamb provides about 40 grams of protein for 392 calories. It’s also an excellent source of blood-boosting vitamin B12 and immunity-aiding zinc.

And that’s all well and good, but it’s lamb’s flavor—its deeply hearty yet slightly grassy flavor that propels lamb beyond beef and past pork.The only trouble with lamb is that you have to learn to cook it. Lamb often comes packaged bone-in, and its cuts are more cumbersome in terms of size shape.

Luckily, Andrew Carmellini, the chef and owner of numerous restaurants, including Carne Mare, the Dutch, and Locanda Verde, has all the fixes.

This recipe for marinated leg of lamb with yogurt sauce uses a boneless less of lamb, which is so easy to work with that even first-time lamb grillers can do it.

Leg of lamb can come bone-in, which won’t grill well. Ask the butcher to debone the leg and butterfly the cut. They’ll slice it in half about three-fourths of the way through, so it opens like a book and grills in half the time.

The result after the leg of lamb comes off the grill?

You’ll never forget about lamb again.

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Cal/Serv:
401

Yields:

4
– 6


servings

Prep Time:

1

hour

15

mins

Cook Time:

1

day

0

hours

45

mins

Total Time:

1

day

2

hours

0

mins

2
lb.

boneless leg of lamb, butterflied

1
c.

Greek yogurt 

2


garlic cloves, roughly chopped

1 1/2
tbsp.

whole fennel seeds, roughly chopped

1/4
tsp.

crushed red pepper flakes

1
tsp.

harissa

1
tbsp.

balsamic vinegar

1
tsp.

fresh thyme leaves

1. Using the tip of a sharp knife, score the lamb fat every 1 inch on a diagonal. Repeat in the opposite direction to create a diamond pattern.

2. In a large bowl, mix the yogurt, garlic, fennel, red-pepper flakes, 1 Tbsp freshly ground black pepper, and harissa. Add the lamb and massage the mix into the meat. Marinate in the fridge for at least 1 hour and up to 24.

3. Preheat your grill to high, indirect heat. Season the lamb all over with 2 tsp salt and allow it to come to room temperature.

4. Place the lamb fat side down on the grill. Sear, about 2 minutes; turn 45 degrees. After 2 more minutes, flip and repeat. Move the lamb to indirect heat, close the lid, and cook till a meat thermometer stuck into the thickest part hits 145°F, 15 to 20 minutes. Remove the lamb and let it rest 10 minutes.

5. Move the meat to a cutting board and slice thin on a diagonal.

6. In a small bowl, combine the juice from the plate with the balsamic and thyme. Pour over the sliced lamb, sprinkle with sea salt, and serve.

Nutrition per serving: 401 calories, 36g protein, 5g carbs (1g fiber), 25g fat

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