Directions:
- In a blender, puree the oil, onion, garlic, dill, lemon juice, zest and oregano. In a baking dish, pour the marinade over the lamb and turn to coat.
- Refrigerate for at least 4 hours.
- Make Tzatziki sauce:.
- In a strainer, toss the cucumber with 1/2 teaspoon of salt and let drain for 30 minutes; squeeze dry.
- In a bowl, mix the yogurt, cucumber, dill, zest and garlic; season with salt.
- Serve with the prepared lamb.
- Continue with Lamb:.
- Remove from the refrigerator 1 hour before cooking.
- Light a grill.
- Scrape off the marinade and season the lamb with salt and pepper.
- Grill over moderate heat for 28 minutes, turning once, until medium-rare.
- Transfer to a surface and let rest for 10 minutes.
- Slice the lamb against the grain and serve with tzatziki.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 503.03 Kcal (2106 kJ) | ||
| Calories from fat | 361.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.11g | 62% | |
|---|---|---|---|
| Cholesterol | 101.76mg | 34% | |
| Sodium | 121.25mg | 5% | |
| Potassium | 524.95mg | 11% | |
| Total Carbs | 3.49g | 1% | |
| Sugars | 1.88g | 8% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 29.98g | 60% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 3.1mg | 17% | |
| Calcium | 69.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 215.03 Kcal (900 kJ) | ||
| Calories from fat | 154.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.15g | 62% | |
|---|---|---|---|
| Cholesterol | 43.5mg | 34% | |
| Sodium | 51.83mg | 5% | |
| Potassium | 224.4mg | 11% | |
| Total Carbs | 1.49g | 1% | |
| Sugars | 0.8g | 8% | |
| Dietary Fiber | 0.17g | 2% | |
| Protein | 12.81g | 60% | |
| Vitamin C | 1.5mg | 6% | |
| Iron | 1.3mg | 17% | |
| Calcium | 29.8mg | 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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