Directions:
- Heat oven to 375°F Line a rimmed baking sheet with foil. Using a vegetable peeler, remove 2 strips of zest from the lemon and very thinly slice on a diagonal.
- In a large bowl, whisk together the eggs, vinegar, 3/4 tsp salt and 1/2 tsp pepper; stir in the oats. Add the garlic, shallots, sundried tomatoes, rosemary and lemon zest and mix to combine.
- Add the lamb and mix just until incorporated. Transfer the mixture to the prepared baking sheet and shape into a 9 x 3 1/2-in. loaf. Bake until the internal temperature registers 150°F, 40 to 45 minutes. Let rest for 5 minutes before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 485.21 Kcal (2031 kJ) | ||
| Calories from fat | 270.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.08g | 46% | |
|---|---|---|---|
| Cholesterol | 144.76mg | 48% | |
| Sodium | 164.52mg | 7% | |
| Potassium | 683.89mg | 15% | |
| Total Carbs | 28.86g | 10% | |
| Sugars | 11.75g | 47% | |
| Dietary Fiber | 3.59g | 14% | |
| Protein | 25.37g | 51% | |
| Vitamin C | 11.6mg | 19% | |
| Iron | 4.3mg | 24% | |
| Calcium | 68.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 219.02 Kcal (917 kJ) | ||
| Calories from fat | 122.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.58g | 46% | |
|---|---|---|---|
| Cholesterol | 65.34mg | 48% | |
| Sodium | 74.26mg | 7% | |
| Potassium | 308.7mg | 15% | |
| Total Carbs | 13.03g | 10% | |
| Sugars | 5.3g | 47% | |
| Dietary Fiber | 1.62g | 14% | |
| Protein | 11.45g | 51% | |
| Vitamin C | 5.2mg | 19% | |
| Iron | 1.9mg | 24% | |
| Calcium | 30.8mg | 7% | |
* 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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