Grilled Thai Leg of Lamb

A Thai flavored sauce goes perfectly with the seasoned and grilled leg of lamb in this recipe.

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  • Makes: 8 servings
  • Prep: 30 mins
  • Marinate: 24 hrs
  • Grill: 50 mins to 1 hr

Grilled Thai Leg of Lamb

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5.0 by 1 people

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Directions

  1. For sauce, in a bowl combine coconut milk, basil, mint, onions, lime peel and juice, fish sauce, brown sugar, curry paste, 1 teaspoon coarse salt, and 1/2 teaspoon ground black pepper. Set aside. For rub, in a bowl combine ginger, garlic, salt, and 1 teaspoon ground black pepper. Untie and unroll lamb. Trim fat. Using flat side of meat mallet, pound lamb to an even thickness (1-1/2 to 2 inches thick). Rub ginger mixture over lamb. Place in large sealable plastic bag set in shallow dish. Add 1/2 cup of the sauce. Seal bag; turn to coat. Refrigerate overnight. Cover and refrigerate remaining sauce.
  2. Remove meat from marinade. To keep meat from curling, insert 2 long metal skewers through meat forming an X. To grill, arrange medium coals around drip pan. Test for medium-low heat above pan. Place meat on rack over pan. Cover; grill 50 to 60 minutes or until instant-read thermometer registers 135 degree F for medium-rare. Let chilled sauce stand at room temperature 30 minutes. Remove meat. Cover with foil; let stand 15 minutes. (Temperature will rise 10 degrees.) Thinly slice meat against grain; serve with sauce. Makes 8 to 10 servings.
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Nutrition Facts (Grilled Thai Leg of Lamb)

  • Per serving:
  • 315 kcal ,
  • 15 g fat
  • (10 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 108 mg chol. ,
  • 947 mg sodium ,
  • 7 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 36 g pro.
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