Directions:
- Soak the rosemary skewers in water for 30 minutes. Meanwhile, whisk together the garlic, thyme, olive oil, sherry vinegar, salt, and pepper in a glass bowl. Toss the lamb pieces in the marinade, and allow to marinate at room temperature for 30 minutes. After the lamb has marinated, thread onto the rosemary sprigs.
- While the lamb is marinating, prepare the salsa verde by placing the lemon juice, olive oil, yogurt, garlic, salt, mint, oregano, parsley, capers, and anchovy filet into the bowl of a blender. Blend until smooth, then pour into a serving dish and set aside.
- Preheat an outdoor grill for medium heat.
- Cook the lamb skewers, turning occasionally, until no longer pink, about 8 minutes. Serve with salsa verde.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 395.44 Kcal (1656 kJ) | ||
| Calories from fat | 283.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.53g | 49% | |
|---|---|---|---|
| Cholesterol | 69.36mg | 23% | |
| Sodium | 436.82mg | 18% | |
| Potassium | 56.81mg | 1% | |
| Total Carbs | 2.31g | 1% | |
| Sugars | 0.55g | 2% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 24.23g | 48% | |
| Vitamin C | 4.9mg | 8% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 47.7mg | 265% | |
| Calcium | 28.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 276.97 Kcal (1160 kJ) | ||
| Calories from fat | 198.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.09g | 49% | |
|---|---|---|---|
| Cholesterol | 48.58mg | 23% | |
| Sodium | 305.96mg | 18% | |
| Potassium | 39.79mg | 1% | |
| Total Carbs | 1.62g | 1% | |
| Sugars | 0.38g | 2% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 16.97g | 48% | |
| Vitamin C | 3.5mg | 8% | |
| Iron | 33.4mg | 265% | |
| Calcium | 20.1mg | 3% | |
* 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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