Directions:
- Place lamb in a shallow ceramic or glass casserole dish. Combine the marinade ingredients and pour over the lamb. Cover and refrigerate for 2-3 hours or overnight, turning lamb over once or twice during that time.
- Discard marinade.
- Preheat a hooded barbecue to medium heat and cook lamb with hood closed turning it once or twice, about 10-15 minutes each side or until it reaches an internal temperature of 130-140°F in the thickest part.
- Remove from the grill and transfer to a plate. Cover loosely with foil and allow to rest for 10 minutes before slicing.
- While the lamb is resting, brush the vegetables with oil and grill until lightly browned and tender. Arrange on a large platter with the sliced lamb and pesto.
- PESTO:.
- Place the almonds, parsley, basil, oil and juice in a food processor and process to a coarse paste.
- Add the cheese and process just to combine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 714.46 Kcal (2991 kJ) | ||
| Calories from fat | 536.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.66g | 92% | |
|---|---|---|---|
| Cholesterol | 2.27mg | 1% | |
| Sodium | 48.47mg | 2% | |
| Potassium | 1003.46mg | 21% | |
| Total Carbs | 28.03g | 9% | |
| Sugars | 10.19g | 41% | |
| Dietary Fiber | 12.22g | 49% | |
| Protein | 20.83g | 42% | |
| Vitamin C | 71.7mg | 120% | |
| Iron | 4.9mg | 27% | |
| Calcium | 236.4mg | 24% | |
| Amount Per 100 g | |||
| Calories | 172.89 Kcal (724 kJ) | ||
| Calories from fat | 129.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.44g | 92% | |
|---|---|---|---|
| Cholesterol | 0.55mg | 1% | |
| Sodium | 11.73mg | 2% | |
| Potassium | 242.82mg | 21% | |
| Total Carbs | 6.78g | 9% | |
| Sugars | 2.47g | 41% | |
| Dietary Fiber | 2.96g | 49% | |
| Protein | 5.04g | 42% | |
| Vitamin C | 17.4mg | 120% | |
| Iron | 1.2mg | 27% | |
| Calcium | 57.2mg | 24% | |
* 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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