Directions:
- To prepare lamb, combine the first 4 ingredients in a large zip-top plastic bag. Add lamb to bag; seal. Marinate in refrigerator for 12 hours, turning bag occasionally.
- Prepare grill.
- Remove lamb from bag; discard marinade. Sprinkle lamb with salt and pepper. Place on a grill rack coated with cooking spray; grill 30 minutes, turning to cook all sides, or until a thermometer registers 145° (medium rare). Remove from grill, and let stand 20 minutes before slicing.
- To prepare dressing, combine 1 tablespoon rosemary, 1 1/2 tablespoons juice, 1 tablespoon oil, and anchovies in a small bowl, stirring well with a whisk. Serve with lamb.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.05 Kcal (536 kJ) | ||
| Calories from fat | 82.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.18g | 14% | |
|---|---|---|---|
| Cholesterol | 30.62mg | 10% | |
| Sodium | 119.48mg | 5% | |
| Potassium | 141.07mg | 3% | |
| Total Carbs | 0.63g | 0% | |
| Sugars | 0.14g | 1% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 8g | 16% | |
| Vitamin C | 2mg | 3% | |
| Iron | 1mg | 5% | |
| Calcium | 10mg | 1% | |
| Amount Per 100 g | |||
| Calories | 185.02 Kcal (775 kJ) | ||
| Calories from fat | 119.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.26g | 14% | |
|---|---|---|---|
| Cholesterol | 44.24mg | 10% | |
| Sodium | 172.64mg | 5% | |
| Potassium | 203.83mg | 3% | |
| Total Carbs | 0.91g | 0% | |
| Sugars | 0.21g | 1% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 11.55g | 16% | |
| Vitamin C | 3mg | 3% | |
| Iron | 1.4mg | 5% | |
| Calcium | 14.5mg | 1% | |
* 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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