Kurt'S Grilled Lamb

Prep: 1440 min Cook: 40 min Serves: 8 Cuisine: Mediterranean

Juicy, flavorful grilled lamb with a sweet honey and tangy vinegar marinade, complemented by tender caramelized onions—perfect for gatherings and special occasions.

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Ingredients

  • 1 whole leg of lamb, bone removed and butterflied ⓘ
  • 1 cup vinegar ⓘ
  • 1 cup honey ⓘ
  • 1 cup corn oil ⓘ
  • 1 teaspoon dry mustard
  • 1 sweet onion, sliced into rings ⓘ

Instructions

  1. Place the butterflied lamb in a glass roasting pan.
  2. Distribute onion rings over the lamb.
  3. Combine vinegar, honey, oil, and dry mustard to blend.
  4. Pour the marinade over the lamb and onions, then marinate in the refrigerator for at least 24 hours, turning occasionally.
  5. Let the meat stand at room temperature for one hour before grilling.
  6. Place onion on a foil square and fold into a pouch.
  7. Grill the lamb over medium-hot coals until desired doneness, about 40 minutes for medium.
  8. Place the onion pouch at the edge of the coals to heat through and soften without browning.
  9. Slice the lamb onto a heated platter, top with onion rings, and ladle some of the warmed marinade over.

Nutrition & Diet Analysis (per serving)

413 kcal 21% DV
Protein Fat Carbs

Macronutrients

Protein 4.9g 10% DV
Total Fat 30.4g 39% DV
Carbs 31.5g 11% DV
Fiber 0.4g 2% DV
Sugar 30.2g 60% DV

Electrolytes

Sodium 157.8mg 7% DV
Potassium 91mg 2% DV
Cholesterol 18.3mg 6% DV

Vitamins & Minerals

Vitamin A 1.3mcg
Vitamin C 1.6mg 2% DV
Calcium 16.3mg 1% DV
Iron 1mg 6% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

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).

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