Mix together the marinade ingredients, add the lamb and toss well. Cover and chill for at least 8 hours.
Heat the grill to high and skewer the lamb, leaving a 2-3cm gap between each piece of meat. Grill for 4 minutes on each side, brushing with butter regularly. Serve sprinkled with mint leaves, lime cheeks and a kachumber salad, if you like.
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|Serving Size: 1 Serving (323g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 589 (73%)|
|Amt Per Serving||% DV|
|Total Fat 65.4g||87 %|
|Saturated Fat 25.9g||130 %|
|Monounsaturated Fat 28.8g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 199.4mg||61 %|
|Sodium 254.2mg||9 %|
|Potassium 826.8mg||22 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 6.1g|
|Protein 46g||66 %|
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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: 807
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