Directions:
- Process first 8 ingredients in a food processor or blender until smooth, stopping to scrape down sides. Place lamb in a large shallow dish or heavy-duty zip-top plastic bag. Pour yogurt mixture over lamb. Cover or seal, and chill 8 hours, turning occasionally.
- Remove lamb from marinade, discarding marinade. Place lamb on a rack in a roasting pan.
- Bake at 425° for 25 minutes; reduce temperature to 350°, and bake 1 hour and 25 minutes or until a meat thermometer inserted into thickest portion registers 145°. Remove from oven, and let stand 15 minutes or until a meat thermometer registers 150° (medium-rare). Serve with Cucumber-Yogurt Sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1042.8 Kcal (4366 kJ) | ||
| Calories from fat | 637.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 70.83g | 109% | |
|---|---|---|---|
| Cholesterol | 355.35mg | 118% | |
| Sodium | 802.77mg | 33% | |
| Potassium | 906.43mg | 19% | |
| Total Carbs | 6.74g | 2% | |
| Sugars | 4.48g | 18% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 84.63g | 169% | |
| Vitamin C | 11.1mg | 18% | |
| Iron | 9.8mg | 55% | |
| Calcium | 152.4mg | 15% | |
| Amount Per 100 g | |||
| Calories | 189.71 Kcal (794 kJ) | ||
| Calories from fat | 115.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.89g | 109% | |
|---|---|---|---|
| Cholesterol | 64.65mg | 118% | |
| Sodium | 146.04mg | 33% | |
| Potassium | 164.9mg | 19% | |
| Total Carbs | 1.23g | 2% | |
| Sugars | 0.82g | 18% | |
| Dietary Fiber | 0.18g | 4% | |
| Protein | 15.4g | 169% | |
| Vitamin C | 2mg | 18% | |
| Iron | 1.8mg | 55% | |
| Calcium | 27.7mg | 15% | |
* 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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