Directions:
- Place garlic, lemon juice, wine, mint, salt and pepper in a blender and blend until a coarse puree.
- Pour marinade into a large bowl and stir in onion.
- Add the lamb to the bowl, turning to coat with the marinade and let sit at room temperature for at least 1 hour.
- Grill the lamb on the hot bricks or barbecue grill, turning several times, until the internal temperature reads 130 degrees F. for medium rare.
- Let the meat rest for 10 minutes before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.27 Kcal (566 kJ) | ||
| Calories from fat | 101.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.25g | 17% | |
|---|---|---|---|
| Cholesterol | 21.55mg | 7% | |
| Sodium | 157.57mg | 7% | |
| Potassium | 75.27mg | 2% | |
| Total Carbs | 1.88g | 1% | |
| Sugars | 0.68g | 3% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 5.29g | 11% | |
| Vitamin C | 6.3mg | 11% | |
| Iron | 0.7mg | 4% | |
| Calcium | 7.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 221.75 Kcal (928 kJ) | ||
| Calories from fat | 165.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.44g | 17% | |
|---|---|---|---|
| Cholesterol | 35.32mg | 7% | |
| Sodium | 258.32mg | 7% | |
| Potassium | 123.39mg | 2% | |
| Total Carbs | 3.08g | 1% | |
| Sugars | 1.11g | 3% | |
| Dietary Fiber | 0.77g | 2% | |
| Protein | 8.67g | 11% | |
| Vitamin C | 10.3mg | 11% | |
| Iron | 1.1mg | 4% | |
| Calcium | 12.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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