Grilled leg of lamb with red wine, garlic, mustard, and sage (recipe)
| Grilled leg of lamb with red wine, garlic, mustard, and sage (recipe) | |
|---|---|
| Name | Grilled leg of lamb with red wine, garlic, mustard, and sage |
| Ingredients | Dry red wine • Shallot • Fresh sage • Olive oil • Garlic cloves • Leg of lamb • Low sodium beef broth • Unsalted butter |
| Cooktime (in hours) | 0.666666667 |
| Preptime (in hours) | 1.5 |
| Totaltime (in hours) | 2.166666667 |
| Keto friendliness | Keto friendly |
| Calories | 623.2 |
| Fat | 42.6 |
| Protein | 50 |
| Carbohydrate | 3.8 |
| Fiber | 0.7 |
| Net carbohydrates | 3.1 |
| Sugar | 0.4 |
| Saturated fat | 17.3 |
| Cholesterol (mg) | 182.4 |
| Sodium | 270.1 |
| Servings | 12 |
| 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 leg of lamb with red wine, garlic, mustard, and sage (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- Whisk wine, shallots, mustard, 1/3 cup chopped sage, oil, and garlic in medium glass bowl.
- Transfer 1/2 cup marinade to small bowl; reserve for sauce.
- Cover and chill.
- Place leg of lamb in 2-gallon resealable plastic bag.
- Pour remaining marinade into bag; seal.
- Turn bag to coat, arranging lamb in 1 flat piece.
- Place lamb in marinade on rimmed baking sheet. Chill overnight, turning occasionally.
- Combine reserved 1/2 cup marinade and beef broth in small saucepan.
- Boil until reduced to 3/4 cup, about 12 minutes.
- Cool, cover, and chill.
- Prepare barbecue (medium heat).
- Remove lamb from plastic bag and transfer to large rimmed baking sheet with some marinade still clinging.
- Open lamb like book and sprinkle on both sides with salt and pepper.
- Transfer lamb to grill.
- Cover and grill until charred and instant-read thermometer inserted into meat registers 135 8F for medium-rare, about 10 minutes per side (some thicker pieces can be cut away from leg and grilled longer if desired).
- Transfer to work surface; let rest 10 minutes.
- Rewarm sauce.
- Whisk in butter and remaining 1 tablespoon chopped sage.
- Season to taste with salt and pepper.
- Thinly slice lamb against grain. Transfer to platter.
- Spoon some of sauce over. Garnish with fresh sage sprigs, if desired.
Food tags
Meat, Very Low Carbs, High Protein,
Grilled leg of lamb with red wine, garlic, mustard, and sage (recipe) details
Time:
Prep Time in Hours and Mins:2H10M
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Contributors: Prab R. Tumpati, MD
