Directions:
- Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl.
- Add the lamb, making sure it is covered with marinade.
- Marinate in the refrigerator, covered, overnight or for up to 3 days.
- Bring the lamb to room temperature.
- Prepare a charcoal grill with hot coals.
- Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper.
- Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare.
- This will take 40 minutes to 1 hour, depending on how hot the grill is.
- Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes.
- Then slice and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.06 Kcal (796 kJ) | ||
| Calories from fat | 129.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.35g | 22% | |
|---|---|---|---|
| Cholesterol | 9.83mg | 3% | |
| Sodium | 388.78mg | 16% | |
| Potassium | 148.19mg | 3% | |
| Total Carbs | 5.78g | 2% | |
| Sugars | 4.23g | 17% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 2.39g | 5% | |
| Vitamin C | 7.7mg | 13% | |
| Iron | 0.2mg | 1% | |
| Calcium | 99.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 135.36 Kcal (567 kJ) | ||
| Calories from fat | 91.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.22g | 22% | |
|---|---|---|---|
| Cholesterol | 7mg | 3% | |
| Sodium | 276.89mg | 16% | |
| Potassium | 105.54mg | 3% | |
| Total Carbs | 4.12g | 2% | |
| Sugars | 3.01g | 17% | |
| Dietary Fiber | 0.31g | 2% | |
| Protein | 1.7g | 5% | |
| Vitamin C | 5.5mg | 13% | |
| Iron | 0.1mg | 1% | |
| Calcium | 70.9mg | 10% | |
* 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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