Directions:
- 1. In a 2-gallon resealable plastic bag, combine the yogurt, olive oil, mint, 1 teaspoon salt and 1/2 teaspoon pepper. Add the lamb, turning to coat evenly, and refrigerate for 24 hours.
- 2. Preheat the oven to 350°. Place the lamb fat side up in a roasting pan and roast until an instant-read thermometer inserted into the center registers 145° for medium rare, about 1 1/2 hours. Let rest for 15 minutes before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 884.9 Kcal (3705 kJ) | ||
| Calories from fat | 530.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.99g | 91% | |
|---|---|---|---|
| Cholesterol | 249.59mg | 83% | |
| Sodium | 652.65mg | 27% | |
| Potassium | 1428.09mg | 30% | |
| Total Carbs | 5.25g | 2% | |
| Sugars | 2.37g | 9% | |
| Dietary Fiber | 2.02g | 8% | |
| Protein | 79.71g | 159% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 1mg | 33% | |
| Iron | 125.9mg | 699% | |
| Calcium | 165.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 181.5 Kcal (760 kJ) | ||
| Calories from fat | 108.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.1g | 91% | |
|---|---|---|---|
| Cholesterol | 51.19mg | 83% | |
| Sodium | 133.86mg | 27% | |
| Potassium | 292.91mg | 30% | |
| Total Carbs | 1.08g | 2% | |
| Sugars | 0.49g | 9% | |
| Dietary Fiber | 0.41g | 8% | |
| Protein | 16.35g | 159% | |
| Vitamin C | 1.2mg | 10% | |
| Vitamin A | 0.2mg | 33% | |
| Iron | 25.8mg | 699% | |
| Calcium | 33.9mg | 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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