Barbecued Leg Of Lamb
Juicy, flavorful barbecued leg of lamb marinated with sour cream and spices, perfect for gatherings and outdoor grilling enthusiasts seeking tender, smoky meat with bold flavors.
Ingredients
Instructions
- Mix sour cream, m.s.g., salt, and crushed black pepper together in a bowl.
- Spread the marinade mixture on the butterflied leg of lamb and marinate for 4 to 5 hours.
- Preheat the grill to hot coals.
- Grill the lamb over hot coals for about 30 minutes on each side until cooked to desired doneness.
Tips & Substitutions
For a deeper flavor, consider adding herbs like rosemary or thyme to the marinade. If you don't have m.s.g., you can substitute with soy sauce or Worcestershire sauce for added umami. Allowing the lamb to rest for 10 minutes after grilling enhances juiciness. For a twist, try marinating with a mix of yogurt and garlic, which pairs beautifully with this dish.
Serving Suggestions
Serve the grilled leg of lamb with a fresh salad or roasted vegetables for a complete meal. It pairs well with a side of garlic mashed potatoes or couscous. For a delightful dessert, consider Maude'S Date Pudding to round off the meal. A light red wine also complements the flavors beautifully.
Storage & Reheating
Leftover barbecued leg of lamb can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, place in a preheated oven at 350°F (175°C) until warmed through, ensuring it doesn't dry out by adding a splash of broth.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecued Leg Of Lamb contains roughly 91 calories, with 4g protein, 20g carbohydrates, and 1g fat. It is an excellent source of dietary fiber (24% of the Daily Value), and a good source of iron and calcium. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of lamb for this recipe?
Yes, you can use a shoulder or rack of lamb, but cooking times may vary. Ensure the internal temperature reaches your desired doneness. If using a shoulder, it may benefit from a longer marination time for tenderness.
What are some good side dishes to serve with this lamb?
Great side dishes include grilled vegetables, a refreshing tabbouleh salad, or roasted potatoes. Additionally, a yogurt-based sauce can enhance the dish's flavor profile. Consider pairing it with a light salad for a balanced meal.
How can I tell when the lamb is cooked to the right doneness?
Using a meat thermometer is the best way to check doneness. Aim for 135°F (57°C) for medium-rare, 150°F (65°C) for medium, and 160°F (71°C) for well done. Let the meat rest before slicing to retain juices.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).