Directions:
- Make sure that the lamb is uniform in size. If not, cut the portion open like a book and the meat will cook more evenly.
- Combine all the ingredients for the marinade and the lamb in a zip lock bag. Marinade 1 - 3 days.
- Grill 30 - 50 minutes, or until meat thermometer regtisters 150° for medium rare, turning the lamb every 8 minutes. Remove from grill and allow to sit 5 minutes before carving.
- The original recipe calls for Grey Poupon Peppercorn mustard. I cannot get this type of mustard, so I use regular Dijon and add more peppercorn. You can use a liberal amount of rosemary and peppercorn, depending on preference.
- For easy preparation, I chop the rosemary, peppercorns, coarse salt and garlic in my mini food processor.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 346.21 Kcal (1450 kJ) | ||
| Calories from fat | 192.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.39g | 33% | |
|---|---|---|---|
| Cholesterol | 103.63mg | 35% | |
| Sodium | 811.37mg | 34% | |
| Potassium | 250.6mg | 5% | |
| Total Carbs | 8.66g | 3% | |
| Sugars | 7.48g | 30% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 25.36g | 51% | |
| Vitamin C | 5.2mg | 9% | |
| Iron | 2.9mg | 16% | |
| Calcium | 16.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 196.76 Kcal (824 kJ) | ||
| Calories from fat | 109.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.16g | 33% | |
|---|---|---|---|
| Cholesterol | 58.9mg | 35% | |
| Sodium | 461.12mg | 34% | |
| Potassium | 142.42mg | 5% | |
| Total Carbs | 4.92g | 3% | |
| Sugars | 4.25g | 30% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 14.41g | 51% | |
| Vitamin C | 3mg | 9% | |
| Iron | 1.6mg | 16% | |
| Calcium | 9.2mg | 2% | |
* 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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