Barbecued Lamb with Cilantro
Barbecued Lamb with Cilantro might be just the main course you are searching for. This recipe serves 8. This recipe covers 27% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 459 calories, 47g of protein, and 23g of fat per serving. If you have cilantro sprigs, cilantro, bay leaves, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
In a 9- by 13-inch baking dish, mix wine, soy sauce, oil, garlic, chopped cilantro, and bay leaves.
Spread lamb open in the marinade and turn to coat. Cover and chill, turning meat occasionally, at least 4 hours or up to 1 day.
Lift lamb from marinade (reserve marinade) and lay flat (open) on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Close lid on gas grill. Cook, turning as needed to brown meat evenly, until a thermometer inserted in thickest part is 135 to 140 for rare, 30 to 45 minutes; thin portions will be well-done.
Brush meat occasionally with marinade up until the last 10 minutes of cooking.
Transfer meat to a platter, keep warm, and let rest 5 to 15 minutes.
Garnish with cilantro sprigs. Thinly slice meat.
Add salt and pepper to taste.