Directions:
- To prepare lamb, combine the first 7 ingredients in a small bowl; rub over lamb. Place lamb in a large zip-top plastic bag; seal. Marinate in refrigerator 2 hours, turning occasionally.
- Preheat oven to 400°.
- Remove lamb from bag; discard any remaining marinade. Sprinkle the lamb evenly with 1 teaspoon salt and 1/4 teaspoon pepper. Roll lamb; secure lamb at 2-inch intervals with twine. Place lamb on a rack coated with cooking spray; place rack in pan. Bake at 400° for 55 minutes or until a thermometer registers 145° (medium-rare) or desired degree of doneness. Let roast stand 20 minutes before slicing.
- To prepare orange chimichurri, combine the cilantro and remaining ingredients in a food processor; process until smooth. Serve with lamb.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 161.81 Kcal (677 kJ) | ||
| Calories from fat | 105.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.71g | 18% | |
|---|---|---|---|
| Cholesterol | 37.42mg | 12% | |
| Sodium | 541.21mg | 23% | |
| Potassium | 220.97mg | 5% | |
| Total Carbs | 3.15g | 1% | |
| Sugars | 1.15g | 5% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 10.28g | 21% | |
| Vitamin C | 8.5mg | 14% | |
| Iron | 1.6mg | 9% | |
| Calcium | 23mg | 2% | |
| Amount Per 100 g | |||
| Calories | 191.2 Kcal (801 kJ) | ||
| Calories from fat | 124.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.84g | 18% | |
|---|---|---|---|
| Cholesterol | 44.22mg | 12% | |
| Sodium | 639.51mg | 23% | |
| Potassium | 261.1mg | 5% | |
| Total Carbs | 3.73g | 1% | |
| Sugars | 1.36g | 5% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 12.15g | 21% | |
| Vitamin C | 10mg | 14% | |
| Iron | 1.9mg | 9% | |
| Calcium | 27.2mg | 2% | |
* 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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