Butterflied Leg of Lamb with Barcelona Dill Marinade


  • 1/4    cup olive oil
  • 1/4    cup water
  • 6    tablespoons white wine tarragon vinegar
  • 3    tablespoons capers, chopped
  • 3    tablespoons finely chopped onion
  • 3    tablespoons finely chopped pimento
  • 2    tablespoons finely chopped fresh parsley
  • 4    teaspoons dried dill weed
  • 1    teaspoon coarse salt
  • 1    teaspoon pepper
  • 4 to 6    pounds American Lamb leg, boned and butterflied

In medium bowl, blend olive oil, water, vinegar, capers, onion, pimento, parsley, dill weed, salt and pepper; set aside.

In 13 x 9-inch non-metallic dish, place lamb and pour over marinade.  Cover and refrigerate, marinating for 4 to 6 hours.

To Broil: Broil lamb 5 to 6 inches from heat, 35 to 45 minutes or to desired degree of doneness.  Turn leg once during broiling time.

To Grill: Cook over medium-hot coals.  Grill lamb 6 inches from coals for 40 to 50 minutes or to desired degree of doneness.  Turn leg once during grilling time.

Check meat internal temperature:  145ºF for medium-rare, 160ºF for medium or 170ºF for well.  Once meat is done cover and let stand 10 minutes before slicing.  Internal temperature will rise about 10 degrees.

8 to 10 servings. Preparation time:  15 minutes. Marinate time:  4 to 6 hours. Cook time:  45 to 50 minutes

Nutrition per serving:  304 calories, 39 g protein, 1 g carbohydrate, 15 g total fat
(45% calories from fat), 127 mg cholesterol, 0.34 g fiber, 411 mg sodium, 9 mg niacin, 0.25 mg vitamin B6, 4 mcg vitamin B12, 3 mg iron, 7 mg zinc.

Recipe and image provided by the American Lamb Board