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
- For the Lamb:
- Remove all but 1/4 inch of fat from surface of lamb.
- 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).
- 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.
- Remove from the refrigerator and let lamb come to room temperature before broiling.
- Preheat broiler 15 to 20 minutes, with broiler rack in place, about 4 inches below the source of heat.
- Remove lamb from marinade, drain and place on hot broiler rack, fat side down.
- Broil 15 minutes, turn and broil 15 to 20 minutes longer for medium-rare lamb.
- Test with a knife in the thickest part, and if not done sufficiently, broil for a few minutes longer.
- The lamb should be charred in places; however, watch carefully so it does not catch on fire.
- To serve, carve across the grain into 1/4 inch thick slices, and arrange overlapping on a hot serving platter.
- Spoon a little warm avgolemono sauce over middle of sliced lamb and pass the remainder.
- For the Avgolemono Sauce:
- In a 1 quart heavy saucepan, dissolve the cornstarch in the lemon juice.
- Add the egg yolks, salt, cayenne, and dried mint leaves; stir with a whisk to blend, then stir in chicken broth.
- Stirring constantly, cook over medium heat until the mixture begins to thicken and coats a spoon( it should not approach a boil).
- Remove from heat and use immediately or keep warm over hot, but not boiling, water until ready to serve.
- 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)
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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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Contributors: Prab R. Tumpati, MD
