Grilled butterflied leg of lamb with avgolemono sauce (recipe)

Grilled butterflied leg of lamb with avgolemono sauce (recipe)
Name	Grilled butterflied leg of lamb with avgolemono sauce
Ingredients	Leg of lamb • Red wine vinegar • Olive oil • Garlic cloves • Salt • Peppercorns • Cornstarch • Lemon juice • Salt • Cayenne pepper • Dried mint • Chicken broth
Cooktime (in hours)	0.5
Preptime (in hours)	0.583333333
Totaltime (in hours)	1.083333333
Keto friendliness	Keto friendly
Calories	1079.8
Fat	77.6
Protein	87.2
Carbohydrate	2.6
Fiber	0.1
Net carbohydrates	2.5
Sugar	0.3
Saturated fat	29.2
Cholesterol (mg)	421.9
Sodium	1617.7
Servings	8
Yield	2 1/2 cups sauce
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Grilled butterflied leg of lamb with avgolemono sauce (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.

Grilled butterflied leg of lamb with avgolemono sauce (recipe) details

Recipe instructions

1. For the Lamb:
2. Remove all but 1/4 inch of fat from surface of lamb.
3. Combine the vinegar, oil, garlic, salt and pepper in a large non-metal pan large enough to accommodate the meat spread flat.( I like to use a large zip-lock bag).
4. Put the lamb in the marinade, turn over once, cover with plastic wrap, then with aluminum foil, and refrigerate at least 24 hours before cooking, turning occasionally.
5. Remove from the refrigerator and let lamb come to room temperature before broiling.
6. Preheat broiler 15 to 20 minutes, with broiler rack in place, about 4 inches below the source of heat.
7. Remove lamb from marinade, drain and place on hot broiler rack, fat side down.
8. Broil 15 minutes, turn and broil 15 to 20 minutes longer for medium-rare lamb.
9. Test with a knife in the thickest part, and if not done sufficiently, broil for a few minutes longer.
10. The lamb should be charred in places; however, watch carefully so it does not catch on fire.
11. To serve, carve across the grain into 1/4 inch thick slices, and arrange overlapping on a hot serving platter.
12. Spoon a little warm avgolemono sauce over middle of sliced lamb and pass the remainder.
13. For the Avgolemono Sauce:
14. In a 1 quart heavy saucepan, dissolve the cornstarch in the lemon juice.
15. Add the egg yolks, salt, cayenne, and dried mint leaves; stir with a whisk to blend, then stir in chicken broth.
16. Stirring constantly, cook over medium heat until the mixture begins to thicken and coats a spoon( it should not approach a boil).
17. Remove from heat and use immediately or keep warm over hot, but not boiling, water until ready to serve.
18. To prepare in advance, complete sauce, cool, and cover with plastic wrap and refrigerate. When ready to serve, reheat slowly until warm (do not let boil)
19. )
    
    Food tags
    Meat, Greek, European,

Grilled butterflied leg of lamb with avgolemono sauce (recipe) details

Time:
Prep Time in Hours and Mins:1H5M

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