Directions:
- In a large saucepan, combine the cider, vinegar, onions, oil, honey, steak sauce, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool to room temperature. Remove 1 cup for basting, cover and refrigerate.
- Pour remaining marinade into a large resealable plastic bag; add lamb. Seal bag and turn to coat; refrigerate for 2-3 hours or overnight, turning once or twice.
- Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard the marinade. Cover rib ends of lamb with foil.
- Grill, covered, over medium heat for 15 minutes. Baste with reserved marinade. Grill 5-10 minutes longer or until meat reaches desired doneness (for medium-rare, am eat thermometer should read 145°F, medium, 160°F, well-done 170°F), basting occasionally.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.95 Kcal (841 kJ) | ||
| Calories from fat | 122.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.63g | 21% | |
|---|---|---|---|
| Sodium | 707.4mg | 29% | |
| Potassium | 126.83mg | 3% | |
| Total Carbs | 20.84g | 7% | |
| Sugars | 19.01g | 76% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 0.15g | 0% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 165.04 Kcal (691 kJ) | ||
| Calories from fat | 100.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.19g | 21% | |
|---|---|---|---|
| Sodium | 580.99mg | 29% | |
| Potassium | 104.16mg | 3% | |
| Total Carbs | 17.12g | 7% | |
| Sugars | 15.61g | 76% | |
| Dietary Fiber | 0.25g | 1% | |
| Protein | 0.12g | 0% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.2mg | 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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