Directions:
- Place the leg of lamb in a nonreactive dish.
- Combine the olive oil, lemon juice, onion, garlic, Worcestershire sauce, pepper and thyme in a bowl and mix well. Pour over the lamb, turning to coat.
- Marinate in the refrigerator for 3 to 10 hours, turning occasionally. Drain, reserving the marinade.
- Bake the lamb in preheated 450 oven for 10 minutes per pound or until done to taste, basting with the reserved marinade occasionally.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.28 Kcal (855 kJ) | ||
| Calories from fat | 162.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.01g | 28% | |
|---|---|---|---|
| Cholesterol | 34.47mg | 11% | |
| Sodium | 35.29mg | 1% | |
| Potassium | 108.31mg | 2% | |
| Total Carbs | 1.94g | 1% | |
| Sugars | 0.71g | 3% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 8.27g | 17% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 1.1mg | 6% | |
| Calcium | 10.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 270.51 Kcal (1133 kJ) | ||
| Calories from fat | 214.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.85g | 28% | |
|---|---|---|---|
| Cholesterol | 45.65mg | 11% | |
| Sodium | 46.73mg | 1% | |
| Potassium | 143.43mg | 2% | |
| Total Carbs | 2.57g | 1% | |
| Sugars | 0.94g | 3% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 10.96g | 17% | |
| Vitamin C | 7.4mg | 9% | |
| Iron | 1.4mg | 6% | |
| Calcium | 13.5mg | 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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