Directions:
- Place lamb in a shallow non-metal bowl. Combine oil, lemon rind and juice, vinegar and italian herbs in a bowl and season to taste. Pour over lamb and turn to coat. Cover and chill for 1 hour.
- Heat a barbecue plate on medium-high. Cook lamb on barbecue, frequently basting with marinade, 4 minutes each side for medium, or to desired done-ness. Transfer to a platter, cover, and let rest 5 minutes before slicing.
- For Feta and Parsley Pesto, place parsley, capers, oil, garlic, and lemon juice in a food processor and pulse until roughly chopped. Remove, stir through feta and season to taste.
- Serve lamb topped with Pesto.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.05 Kcal (1181 kJ) | ||
| Calories from fat | 241.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.8g | 41% | |
|---|---|---|---|
| Cholesterol | 22.25mg | 7% | |
| Sodium | 416.42mg | 17% | |
| Potassium | 245.15mg | 5% | |
| Total Carbs | 7.42g | 2% | |
| Sugars | 3.17g | 13% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 4.68g | 9% | |
| Vitamin C | 61.4mg | 102% | |
| Iron | 2.3mg | 13% | |
| Calcium | 174.3mg | 17% | |
| Amount Per 100 g | |||
| Calories | 204.96 Kcal (858 kJ) | ||
| Calories from fat | 175.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.48g | 41% | |
|---|---|---|---|
| Cholesterol | 16.17mg | 7% | |
| Sodium | 302.6mg | 17% | |
| Potassium | 178.15mg | 5% | |
| Total Carbs | 5.39g | 2% | |
| Sugars | 2.3g | 13% | |
| Dietary Fiber | 1.07g | 6% | |
| Protein | 3.4g | 9% | |
| Vitamin C | 44.6mg | 102% | |
| Iron | 1.7mg | 13% | |
| Calcium | 126.7mg | 17% | |
* 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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