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Ingredients
- 1 to 2 tbsp. chopped garlic
- 1 tbsp. salt
- 3 tbsp. curry
- 2 tbsp. mint leaves
- 1/2 tbsp. rosemary
- 1 teaspoon lemon pepper
- 1 butterflied leg of lamb, boned
- 1 bottle Chardonnay dry white wine
Directions
- Trim fat off lamb. Mix together all but the wine and lamb. Rub paste mix all over lamb. Set lamb in pan and pour wine over. Cover and marinate 4 or possibly more hrs (overnight is best). Barbeque the lamb, using marinade to baste with, till done.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 497g | |
| Calories 452 | |
| Calories from Fat 25 | 6% |
| Total Fat 3.02g | 4% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7013mg | 292% |
| Potassium 714mg | 20% |
| Total Carbs 28.93g | 8% |
| Dietary Fiber 8.1g | 27% |
| Sugars 4.88g | 3% |
| Protein 3.87g | 6% |
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