Williams Sonoma
Mix gremolato ingredients in a small bowl: mint, parsley, 2 cloves garlic minced and one tablespoon lemon zest.
Whisk together oil, wine, paste, vinegar, rosemary, rest of the garlic, salt and pepper. Split mixture in half and pour one half into ziplock bag and put lamb in too; pour other half in another bag and fill with veggies. Marinate meat overnight and veggies no more than 4 hours.
Strip leaves off of each rosemary branch leaving a few leaves at the tip; shape other end to a sharp point. Soak in water for 30 minutes. Thread lamb on skewer/branch. Thread veggies on separate branch. Grill, turning and basing every few minutes, about 10-12 minutes. Arrange skewers on a warmed platter and sprinkle right mint gremolata. Serve at once.
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Serving Size: 1 Serving (333g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 397 | ||
Calories from Fat: 238 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.5g | 35 % | |
Saturated Fat 9.4g | 47 % | |
Monounsaturated Fat 12.9g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 78.2mg | 24 % | |
Sodium 161.1mg | 6 % | |
Potassium 736.3mg | 19 % | |
Total Carbohydrate 13.1g | 4 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 10.7g | ||
Protein 22.7g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 397
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