Barbecued Lamb Leg With Spring Potato Salad Recipe

This barbecued lamb leg with spring potato salad is a delicious and flavorful dish that is perfect for outdoor gatherings. The lamb leg is marinated in a mixture of herbs, garlic, and lemon juice, then grilled to perfection. The spring potato salad is made with tender boiled potatoes, fresh vegetables, and a tangy dressing. The combination of the juicy and tender lamb with the refreshing potato salad creates a balanced and satisfying meal.

4.3
17 Rating -
Rate
Non Vegdiet
2hr 55minstotal
25minsPrep
2hr 30minsCook
2hr 55m.total
25m.Prep
2hr 30m.Cook
Barbecued Lamb Leg With Spring Potato Salad
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Ingredients for Barbecued Lamb Leg With Spring Potato Salad Recipe

  • 1/4 Lamb Leg, Bone
  • 0.06 cup Olive Oil
  • 1 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Fresh Rosemary, Chopped
  • 1/2 tablespoon Fresh Thyme, Chopped
  • 1/4 Juice Lemon
  • As required Salt And Pepper To Taste
  • 1/4 pound Baby Potatoes, Boiled And Halved
  • 1/4 cup Cherry Tomatoes, Halved
  • 1/4 Cucumber, Diced
  • 0.13 Ed Onion, Thinly Sliced
  • 0.06 cup Fresh Herbs, Chopped
  • 1/2 tablespoon Olive Oil
  • 1/2 tablespoon Lemon Juice
  • 1/4 tablespoon Dijon Mustard
  • As required Salt And Pepper To Taste

Directions: Barbecued Lamb Leg With Spring Potato Salad Recipe

Cooking Directions

  • STEP 1.In a bowl, mix together olive oil, garlic, rosemary, thyme, lemon juice, salt, and pepper. Rub the mixture all over the lamb leg and let it marinate for at least 2 hours.
  • STEP 2.Preheat the grill to medium-high heat. Place the lamb leg on the grill and cook for about 20 minutes per side, or until the internal temperature reaches 145°F for medium-rare.
  • STEP 3.Remove the lamb leg from the grill and let it rest for 10 minutes before slicing. Meanwhile, prepare the spring potato salad.
  • STEP 4.In a large bowl, combine boiled potatoes, cherry tomatoes, cucumber, red onion, and fresh herbs. In a separate small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
  • STEP 5.Pour the dressing over the potato salad and toss to coat. Serve the sliced barbecued lamb leg with the spring potato salad.
  • STEP 6.Cooking Tips: For a smoky flavor, you can add some wood chips to the grill. Make sure to let the lamb leg rest before slicing to allow the juices to redistribute and keep the meat tender. The potato salad can be made ahead of time and refrigerated until ready to serve.
  • STEP 7.Storage and Serving: Leftover lamb leg can be stored in an airtight container in the refrigerator for up to 3 days. The potato salad is best served fresh but can be refrigerated for up to 2 days.

Cooking Tips

  • For a smoky flavor, you can add some wood chips to the grill.
  • Make sure to let the lamb leg rest before slicing to allow the juices to redistribute and keep the meat tender.
  • The potato salad can be made ahead of time and refrigerated until ready to serve.

Storage and Serving

  • Leftover lamb leg can be stored in an airtight container in the refrigerator for up to 3 days.
  • The potato salad is best served fresh but can be refrigerated for up to 2 days.
Nutrition
value
1145
calories per serving
36 g Fat149 g Protein52 g Carbs13 g FiberOther

Current Totals

  • Fat
    36g
  • Protein
    149g
  • Carbs
    52g
  • Fiber
    13g

MacroNutrients

  • Carbs
    52g
  • Protein
    149g
  • Fiber
    13g

Fats

  • Fat
    36g

Vitamins & Minerals

  • Calcium
    175mg
  • Iron
    11mg
  • Vitamin A
    541mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    43mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    176mcg
  • Vitamin B12
    6mcg
  • Vitamin C
    125mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    273mg
  • Manganese
    1mg
  • Phosphorus
    1286mg
  • Selenium
    65mcg
  • Zinc
    21mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp