Directions:
- In a small bowl, combine the lemon juice, oil and seasonings. Pour half of the marinade into a large resealable plastic bag; add lamb. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight. Cover and refrigerate remaining marinade.
- Drain and discard marinade from lamb. Place lamb fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/4 to 3 hours or until meat reaches desired doneness (for medium, a meat thermometer should read 160°; well-done, 170°), basting occasionally with reserved marinade. Let stand for 10-15 minutes before slicing. Yield: 11 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 569.72 Kcal (2385 kJ) | ||
| Calories from fat | 424.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.19g | 73% | |
|---|---|---|---|
| Cholesterol | 124.74mg | 42% | |
| Sodium | 142.34mg | 6% | |
| Potassium | 555.89mg | 12% | |
| Total Carbs | 1.86g | 1% | |
| Sugars | 0.45g | 2% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 32.31g | 65% | |
| Vitamin C | 5.7mg | 9% | |
| Iron | 4mg | 22% | |
| Calcium | 34mg | 3% | |
| Amount Per 100 g | |||
| Calories | 265.55 Kcal (1112 kJ) | ||
| Calories from fat | 197.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22g | 73% | |
|---|---|---|---|
| Cholesterol | 58.14mg | 42% | |
| Sodium | 66.35mg | 6% | |
| Potassium | 259.11mg | 12% | |
| Total Carbs | 0.87g | 1% | |
| Sugars | 0.21g | 2% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 15.06g | 65% | |
| Vitamin C | 2.6mg | 9% | |
| Iron | 1.9mg | 22% | |
| Calcium | 15.8mg | 3% | |
* 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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