Directions:
- Using a small, sharp knife, make 24 incisions all over the lamb.
- Stuff each incision with a piece of anchovy and garlic and a pinch of the rosemary.
- In a roasting pan, combine the 1/4 cup of olive oil with the wine and lavender.
- Add the lamb and coat well.
- Cover and refrigerate overnight.
- Light a grill. Bring the lamb to room temperature and season with salt and pepper.
- Grill the lamb over a moderately low fire for about 40 minutes, or until lightly charred and an instant-read thermometer inserted in the thickest part registers 125 degrees for medium rare.
- Transfer the lamb to a carving board and cover with foil and let rest for 10 minutes before thinly slicing it.
- Serve with lemon wedges and additional olive oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.57 Kcal (819 kJ) | ||
| Calories from fat | 143.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.92g | 24% | |
|---|---|---|---|
| Cholesterol | 43.09mg | 14% | |
| Sodium | 23.37mg | 1% | |
| Potassium | 97.92mg | 2% | |
| Total Carbs | 0.6g | 0% | |
| Sugars | 0.18g | 1% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 10.26g | 21% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.2mg | 6% | |
| Calcium | 7.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 263.52 Kcal (1103 kJ) | ||
| Calories from fat | 193.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.45g | 24% | |
|---|---|---|---|
| Cholesterol | 58.07mg | 14% | |
| Sodium | 31.49mg | 1% | |
| Potassium | 131.94mg | 2% | |
| Total Carbs | 0.81g | 0% | |
| Sugars | 0.24g | 1% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 13.82g | 21% | |
| Vitamin C | 0.4mg | 0% | |
| Iron | 1.6mg | 6% | |
| Calcium | 9.6mg | 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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