In a bowl, mix the zest, juice, rosemary, garlic, and oil.
Add the lamb and turn to coat.
Refrigerate for an hour or so.
Preheat a grill or grill pan.
Season the lamb with salt and grill over a high heat for 4 minutes on each side or until cooked to your liking.
Remove from the heat and rest for 5 minutes.
Meanwhile, in a small bowl, whisk the dressing ingredients together.
In a medium serving bowl, mix the lettuce, spinach, tomato, cucumber, olives, and cheese and toss with the dressing.
Slice the lamb across the grain and serve with the salad.
|Serving Size: 1 Serving (670g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 558 (71%)|
|Amt Per Serving||% DV|
|Total Fat 62g||83 %|
|Saturated Fat 22.4g||112 %|
|Monounsaturated Fat 32g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 143.5mg||44 %|
|Sodium 1393.1mg||48 %|
|Potassium 1571mg||41 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 17.7g|
|Protein 40.2g||57 %|
Powered by: USDA Nutrition Database
Calories per serving: 791
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