Spring entree
Cut lamb so it can be spread out. Make a series of small incisions, rather like letting out seams, so the mat lies flat. The marinade tenderizes it. The lamb should be served pink.
Lamb fat side down in pan. Poour mmarinade over it; cover and refrigerate overnight, turning the meat once.
Take from refrigerator one hour before cooking.
Place meat fat side uup (with marinade) 4 inches from the heat and broil for 10 minutes. Turn, baste, and broil 10 minutes more. Lower temperature to 425 degrees, transfer to the oven and roast 15 minutes.
Cut lamb into slices.
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Serving Size: 1 Serving (107g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 734 | ||
Calories from Fat: 730 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.1g | 108 % | |
Saturated Fat 10.5g | 52 % | |
Monounsaturated Fat 22.4g | ||
Polyunsanturated Fat 44.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 15.3mg | 1 % | |
Potassium 37.5mg | 1 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.3g | ||
Protein 0.2g | 0 % | |
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: 734
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