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Quick and Easy Gluten Free Marinated Butterflied Leg of Lamb
2017-03-03 20:13 UTC by Karen Broussard

Most of you know I try to keep my posts on this blog focused on gluten free dining and travel, not sharing recipes. There are so many other great bloggers who do that so well! However, every now and then, I like to share favorite family recipes from our own kitchen -- or ones passed down from other family members. It's especially nice when a treasured family recipe enjoyed over the years can easily be adapted to be gluten free

Such is the case with the recipe I'm sharing today. My mother-in-law's Marinated Butterflied Leg of Lamb recipe was something I first enjoyed when visiting my future in-laws about 20 years ago, when my now-husband and I first started dating. It was a dish my mother-in-law would often make when entertaining guests, and it works especially well in warmer months, when you can cook it on the outdoor grill (although it's so good, it's worth donning a warm jacket and manning the grill in the winter!). 

Gluten Free Butterflied Leg of Lamb

The recipe is extremely easy, and the only modification I've made from the original recipe is to replace the soy sauce with gluten free tamari (I use San-J's low sodium gluten free tamari). There are just two other things you need to keep in mind with this recipe: (1.) Make sure to buy butterflied leg of lamb or get the butcher to butterfly it for you -- for ease of cooking, and (2.) Plan ahead -- the meat should marinate for 24 hours for the best flavor. This is not a throw-it-together-at-the-last-minute recipe. Other than that, it couldn't be easier! 

Ingredients: 

Butterflied leg of lamb (about 1/2 lb per person)

1 cup gluten free soy sauce or tamari sauce

1 lemon, juiced

1 tsp honey

1 tsp fresh basil, chopped

1 tsp fresh mint, chopped

3 cloves garlic

ground pepper, to taste

Directions: 

Liberally poke butterflied leg of lamb with fork to encourage absorption of marinade. Put the lamb in a casserole dish, as shown above. Mix all other ingredients above and pour over meat. Cover and refrigerate up to 24 hours. For best results, cook on grill to your desired doneness. (It could also be broiled if you don't have a grill.)

 


 

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