Directions:
- Cut small slits in leg of lamb using a sharp knife; insert garlic slices into slits.
- Combine vinegar and next 3 ingredients in a large shallow dish or heavy-duty zip-top plastic bag; add lamb. Cover or seal; chill 8 hours or overnight, turning lamb occasionally.
- Remove lamb from marinade, discarding marinade. Sprinkle lamb with salt and pepper.
- Grill, covered with grill lid, over high heat (400° to 500°) 30 to 45 minutes or until a meat thermometer inserted into thickest portion registers 150° (medium-rare). Cool.
- Cut lamb into 1/8-inch-thick slices; serve on Sweet Potato Rolls with lettuce and Raspberry Mayonnaise.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1014.68 Kcal (4248 kJ) | ||
| Calories from fat | 586.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.18g | 100% | |
|---|---|---|---|
| Cholesterol | 199.58mg | 67% | |
| Sodium | 617.97mg | 26% | |
| Potassium | 3166.77mg | 67% | |
| Total Carbs | 25.93g | 9% | |
| Sugars | 0.42g | 2% | |
| Dietary Fiber | 12.48g | 50% | |
| Protein | 63.92g | 128% | |
| Vitamin C | 50.7mg | 85% | |
| Iron | 18.5mg | 103% | |
| Calcium | 449.9mg | 45% | |
| Amount Per 100 g | |||
| Calories | 64.01 Kcal (268 kJ) | ||
| Calories from fat | 37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.11g | 100% | |
|---|---|---|---|
| Cholesterol | 12.59mg | 67% | |
| Sodium | 38.98mg | 26% | |
| Potassium | 199.77mg | 67% | |
| Total Carbs | 1.64g | 9% | |
| Sugars | 0.03g | 2% | |
| Dietary Fiber | 0.79g | 50% | |
| Protein | 4.03g | 128% | |
| Vitamin C | 3.2mg | 85% | |
| Iron | 1.2mg | 103% | |
| Calcium | 28.4mg | 45% | |
* 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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