Set rack about 6 inches from heat and preheat broiler. In a small bowl stir together cardamom, salt, and pepper to taste. Let lamb stand at room temperature 30 minutes. Pat lamb dry with paper towels and rub both sides with cardamom mixture. Broil lamb on rack of a broiler pan 14 minutes on each side for medium-rare. Transfer lamb to a cutting board and let stand 10 minutes. In a bowl whisk together pesto, vinegar, yogurt, and 2 tablespoons hot water, adding additional hot water if necessary to reach desired consistency. Carve lamb against grain into 1/2-inch-thick slices and serve with pesto. Serves 6 to 8. Gourmet August 1995 Per serving: 74 Calories (kcal); 3g Total Fat; (38% calories from fat); 4g Protein; 8g Carbohydrate; 12mg Cholesterol; 4308mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (62g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 13 (18%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 2.8mg||1 %|
|Sodium 38.2mg||1 %|
|Potassium 308.9mg||8 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 9.7g|
|Protein 4.2g||6 %|
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Calories per serving: 74
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