Directions:
- Chop the garlic and parsley, and mix with the olive oil, wine, and rosemary. Marinate the leg of lamb for 2 to 6 hours. Pour half the.
- Marinade into the drip tray, place leg of lamb on rack, season and form.
- A foil tent to cover tightly.
- Smoke on medium heat for 1 hour using pecan wood chips.
- Remove foil, brush lamb with remaining marinade, and place into a 350º oven for approximately 1 hour. Serve with jalapeno jelly on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 691.27 Kcal (2894 kJ) | ||
| Calories from fat | 446.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.6g | 76% | |
|---|---|---|---|
| Cholesterol | 215.46mg | 72% | |
| Sodium | 124.49mg | 5% | |
| Potassium | 460.44mg | 10% | |
| Total Carbs | 3g | 1% | |
| Sugars | 1.62g | 6% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 51.19g | 102% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 5.8mg | 32% | |
| Calcium | 32.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 227.36 Kcal (952 kJ) | ||
| Calories from fat | 146.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.31g | 76% | |
|---|---|---|---|
| Cholesterol | 70.86mg | 72% | |
| Sodium | 40.95mg | 5% | |
| Potassium | 151.44mg | 10% | |
| Total Carbs | 0.99g | 1% | |
| Sugars | 0.53g | 6% | |
| Dietary Fiber | 0.07g | 1% | |
| Protein | 16.83g | 102% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 1.9mg | 32% | |
| Calcium | 10.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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