Lots of fresh herbs and a spicy-sweet sauce are all that is needed to show off fresh lamb. Instead of grilling it, you can also roast it in a 425°F (220°C) oven for 30 to 35 minutes.
- Portion size 8 servings
- Credits : Canadian Living Magazine: August 2007
Ingredients
Method
In large glass bowl, combine onion, garlic, parsley, oil and herbs; pat all over lamb. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)Remove lamb from marinade, discarding excess. Sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until meat thermometer registers 145°F (63°C) for medium-rare, about 25 minutes, or until desired doneness.
Transfer to cutting board and tent with foil; let stand for 10 minutes before slicing thinly across the grain. Serve with Apricot Pepper Sauce.
Nutritional facts Per each of 8 servings: about
- Sodium 204 mg
- Protein 36 g
- Calories 346.0
- Total fat 19 g
- Cholesterol 128 mg
- Saturated fat 5 g
- Total carbohydrate 6 g
%RDI
- Iron 24.0
- Folate 4.0
- Calcium 2.0
- Vitamin A 9.0
- Vitamin C 48.0
