Put all of the ingredients in a small bowl and mix into a paste. Spread generously over both sides of chops or all over a boneless leg of lamb, filling in the cavities. Let stand 15 minutes before grilling.
Alternatively, if using a boneless leg, ask your butcher to roll and tie it. Then, cook in a 325 oven until the internal temperature reaches 140 for medium rare.
Note the above recipe is enough for 8 loin chops. It should be doubled for a boneless leg.
As an option, add 2 tablespoons of crushed fresh rosemary leaves.
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|Serving Size: 1 Serving (62g)|
|Recipe Makes: Servings|
|Calories from Fat: 235 (91%)|
|Amt Per Serving||% DV|
|Total Fat 26.1g||35 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 18.8g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 9.9mg||0 %|
|Potassium 167.2mg||4 %|
|Total Carbohydrate 6.6g||2 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 4.5g|
|Protein 1.6g||2 %|
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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: 259
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