Entertain at home with this succulent recipe.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Place lamb in a large bowl and coat with Greek Dressing. Cover and refrigerate at least 8 hours, preferably overnight.
- Remove lamb from fridge about 1 hour before cooking to bring to room temperature. Scrape excess marinade from lamb, then sprinkle with Sea Salt and Black Pepper.
- Preheat barbecue to medium-high. Place lamb, fat-side down, on grill. Grill for 2 minutes, then turn over and continue to grill for 2 more minutes.
- Reduce heat to medium. Grill, turning occasionally, 18–20 more minutes for medium-rare. To check for doneness, insert an instant-read thermometer into thickest part of meat. It should read 145° F (63° C). Let stand 5 minutes before slicing.
Per serving: Calories 320, Fat 24 g (Saturated 10 g, Trans 0 g), Cholesterol 100 mg, Sodium 55 mg, Carbohydrate 0 g (Fibre 0 g, Sugars 0 g), Protein 26 g.
30 min (+ 8 hrs to marinate)
10 servings
$2.60/serving
30 min (+ 8 hrs to marinate)10 servings$2.60/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Place lamb in a large bowl and coat with Greek Dressing. Cover and refrigerate at least 8 hours, preferably overnight.
- Remove lamb from fridge about 1 hour before cooking to bring to room temperature. Scrape excess marinade from lamb, then sprinkle with Sea Salt and Black Pepper.
- Preheat barbecue to medium-high. Place lamb, fat-side down, on grill. Grill for 2 minutes, then turn over and continue to grill for 2 more minutes.
- Reduce heat to medium. Grill, turning occasionally, 18–20 more minutes for medium-rare. To check for doneness, insert an instant-read thermometer into thickest part of meat. It should read 145° F (63° C). Let stand 5 minutes before slicing.
Per serving: Calories 320, Fat 24 g (Saturated 10 g, Trans 0 g), Cholesterol 100 mg, Sodium 55 mg, Carbohydrate 0 g (Fibre 0 g, Sugars 0 g), Protein 26 g.
