Directions:
- Mix together the lemon juice, zest, olive oil, garlic and spice mix in a ceramic or non-reactive bowl.
- Add the lamb back-straps, cover and refrigerate 3 hours or over night.
- Remove the lamb from the marinade and seal in a pan over high heat.
- Cook to your liking medium/medium rare is best; allow to rest for a few minutes.
- Toss the fresh herbs and tomatoes together and divide between 4 plates.
- Slice the lamb on the diagonal across the grain and arrange over the salads.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 475.73 Kcal (1992 kJ) | ||
| Calories from fat | 356.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.62g | 61% | |
|---|---|---|---|
| Cholesterol | 91.25mg | 30% | |
| Sodium | 84.36mg | 4% | |
| Potassium | 472.64mg | 10% | |
| Total Carbs | 7.7g | 3% | |
| Sugars | 1.24g | 5% | |
| Dietary Fiber | 3.52g | 14% | |
| Protein | 22.58g | 45% | |
| Vitamin C | 36.1mg | 60% | |
| Iron | 5.6mg | 31% | |
| Calcium | 132.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 254.74 Kcal (1067 kJ) | ||
| Calories from fat | 190.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.22g | 61% | |
|---|---|---|---|
| Cholesterol | 48.86mg | 30% | |
| Sodium | 45.17mg | 4% | |
| Potassium | 253.09mg | 10% | |
| Total Carbs | 4.12g | 3% | |
| Sugars | 0.67g | 5% | |
| Dietary Fiber | 1.88g | 14% | |
| Protein | 12.09g | 45% | |
| Vitamin C | 19.3mg | 60% | |
| Iron | 3mg | 31% | |
| Calcium | 70.8mg | 13% | |
* 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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