A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Grilled Lamb with Rosemary Mustard Marinade
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A simple but gourmet meal. Tender leg of lamb is marinated overnight and then simply grilled 10 minutes per side. The secret is in the rosemary-mustard marinade.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
3 cloves garlic, peeled
1 small onion, peeled and quartered
2/3 cup olive oil
1/2 cup fresh lemon juice
1/2 cup fresh rosemary
2 tablespoons Dijon mustard
2 teaspoons mustard seeds
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 leg of lamb, boned and butterflied
directions
Combine the garlic, onion, olive oil, lemon juice, rosemary, mustard, mustard seeds, salt, and pepper in a food processor. Process until smooth. Transfer the mixture to a non-reactive container or large zip-top plastic bag.
Place the lamb in the marinade and turn to coat. Cover the container or seal the bag and refrigerate the lamb overnight, turning it occasionally.
Preheat the grill to medium heat.
Remove the lamb from the marinade and let the lamb come to room temperature while the grill heats.
Place the lamb on the grill and cook for 10 minutes per side or until desired doneness.
Remove the lamb from the grill and let it rest, covered lightly with foil, for 15 minutes before slicing and serving.
nutrition data
250 calories, 26 grams fat, 5 grams carbohydrates, 2 grams protein per serving. This recipe is low in carbs.
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