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Broiled and Slow-Roasted Butterflied Leg of Lamb With Cumin and Garlic
- 1/4 cup olive oil
- 8 cloves garlic, minced
- 2 1/2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 (8 pound) leg of lamb, boned and butterflied to a more or less even thickness, 4 3/4 to 5 1/2 pounds trimmed weight, fell and most fat removed
- 1 lemon, juiced
- Minced fresh parsley, cilantro or mint (optional)
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|Serving Size 1/14 of a recipe|
|Amount Per Serving|
|Total Fat 22.8g|
|Saturated Fat 8.4g|
|Total Carbohydrate 2.2g|
|Dietary Fiber 0.7g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|