Make baharat spice rub: Place ingredients in a bowl. Mix well to combine.
Combine oil and 2 tablespoons spice rub (see tip) in a bowl. Brush over both sides lamb cutlets. Cover and refrigerate for 30 minutes, if time permits.
Preheat a barbecue plate on medium heat until hot. Cook lamb for 3 minutes each side for medium or until cooked to your liking. Serve with tabouli, tzatziki and Lebanese bread.
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|Serving Size: 1 Serving (524g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1113 (76%)|
|Amt Per Serving||% DV|
|Total Fat 123.7g||165 %|
|Saturated Fat 61.8g||309 %|
|Monounsaturated Fat 44.4g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 1103.5mg||340 %|
|Sodium 319.4mg||11 %|
|Potassium 1562.5mg||41 %|
|Total Carbohydrate 3.8g||1 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 1.9g|
|Protein 78g||111 %|
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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: 1456
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