Remove excess fat and silver skin from lamb. Place in a deep glass dish to hold it. Pour the marinade over it. Cover and refrigerate at least 4 hours or overnight, turning over in marinade half way through the time. Remove from refrigerator 30 minutes before planning to grill and bring meat to room temperature. Meanwhile preheat your grill to high.
Lay the piece of lamb on the grill and sear it for about 5-6 minutes. Turn it over and sear the second side for 5-6 minutes more.
Reduce the temperature to low and continue cooking with the lid closed until the internal temperature reaches 130 degrees for medium rare. Place the lamb on a platter, cover and let it rest for 15 minutes before slicing.
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|Serving Size: 1 Serving (196g)|
|Recipe Makes: 8|
|Calories from Fat: 220 (50%)|
|Amt Per Serving||% DV|
|Total Fat 24.4g||33 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 176.4mg||54 %|
|Sodium 127.4mg||4 %|
|Potassium 639mg||17 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 51.8g||74 %|
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Calories per serving: 441
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