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Suggest a better description1. Prepare marinade by blending all wet & dry ingredients in a blender, just a few pulses.
2. Place lamb and marinade into plastic bag. Marinate overnight in the refrigerator.
3. Remove marinated lamb 30 minutes before putting in the oven to bring lamb closer to room temperature.
4. Preheat oven to 425 deg F.
5. Place lamb in roasting pan with fattiest side up. Salt & Pepper both sides. Insert meat thermometer.
6. Roast at 425 deg F for 20 minutes.
7. Reduce heat to 325 deg F and cook until internal reaches 145 deg F.
8. Remove from oven and cover lightly with foil while resting (~ 20 minutes).
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Serving Size: 1 Serving (293g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 646 | ||
Calories from Fat: 425 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.2g | 63 % | |
Saturated Fat 20.3g | 102 % | |
Monounsaturated Fat 19.6g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 187.8mg | 58 % | |
Sodium 153.3mg | 5 % | |
Potassium 716.4mg | 19 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2g | ||
Protein 49g | 70 % | |
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: 646
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