Directions:
- Make sure your lamb has been butterflied evenly so when it cooks evenly.
- Place all ingredients except olive oil into blender or food processor.
- Blend into course goop while slowly adding olive oil until mixture forms a moderately wet paste, somewhat like pesto.
- Spread paste on lamb, cover and refrigerate. Take lamb out of refrigerator two hours prior to grilling.
- On a very hot grill sear lamb then cook covered at medium careful not to scorch.
- Cook until thermometer registers rare.
- Take off grill and cover with aluminum foil, letting the meat rest about 10-25 minutes before carving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 667.06 Kcal (2793 kJ) | ||
| Calories from fat | 475.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.8g | 81% | |
|---|---|---|---|
| Cholesterol | 172.37mg | 57% | |
| Sodium | 95.1mg | 4% | |
| Potassium | 422.13mg | 9% | |
| Total Carbs | 2.8g | 1% | |
| Sugars | 0.65g | 3% | |
| Dietary Fiber | 1.05g | 4% | |
| Protein | 41.28g | 83% | |
| Vitamin C | 17.6mg | 29% | |
| Iron | 5.9mg | 33% | |
| Calcium | 45.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 239.06 Kcal (1001 kJ) | ||
| Calories from fat | 170.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.92g | 81% | |
|---|---|---|---|
| Cholesterol | 61.77mg | 57% | |
| Sodium | 34.08mg | 4% | |
| Potassium | 151.28mg | 9% | |
| Total Carbs | 1g | 1% | |
| Sugars | 0.23g | 3% | |
| Dietary Fiber | 0.38g | 4% | |
| Protein | 14.8g | 83% | |
| Vitamin C | 6.3mg | 29% | |
| Iron | 2.1mg | 33% | |
| Calcium | 16.4mg | 5% | |
* 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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