Directions:
- In a small bowl, combine the lemon juice, oil and seasonings.
- Pour half of the marinade into a large resealable plastic bag; add lamb.
- Seal bag and turn to coat; refrigerate for at least 2 hours or overnight.
- Cover and refrigerate remaining marinade.
- Drain and discard marinade from lamb.
- Place lamb fat side up on a rack in a shallow roasting pan.
- Bake, uncovered, at 325° for 2-1/4 to 3 hours or until meat reaches desired doneness (for medium, a meat thermometer should read 160°; well-done, 170°), basting occasionally with reserved marinade.
- Let stand for 10-15 minutes before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.27 Kcal (776 kJ) | ||
| Calories from fat | 152.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.95g | 26% | |
|---|---|---|---|
| Cholesterol | 24.95mg | 8% | |
| Sodium | 36.49mg | 2% | |
| Potassium | 132.16mg | 3% | |
| Total Carbs | 1.73g | 1% | |
| Sugars | 0.4g | 2% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 6.61g | 13% | |
| Vitamin C | 4.9mg | 8% | |
| Iron | 1mg | 6% | |
| Calcium | 15.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 301.2 Kcal (1261 kJ) | ||
| Calories from fat | 248.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.56g | 26% | |
|---|---|---|---|
| Cholesterol | 40.56mg | 8% | |
| Sodium | 59.32mg | 2% | |
| Potassium | 214.85mg | 3% | |
| Total Carbs | 2.81g | 1% | |
| Sugars | 0.65g | 2% | |
| Dietary Fiber | 0.46g | 1% | |
| Protein | 10.74g | 13% | |
| Vitamin C | 8mg | 8% | |
| Iron | 1.6mg | 6% | |
| Calcium | 25.6mg | 2% | |
* 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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