Herb-Grilled Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 498 cal. | (24 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 63.1 μg | (105 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 29 mg | (242 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 8.1 μg | (270 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 991 mg | (25 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 555 mg | |||
| Cholesterol | 189 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1 ⅕ kilograms Rack of lamb (ready to cook, trimmed)
- 2 garlic cloves
- 6 Tbsps olive oil
- 1 organic lemon (zest and some juice)
- 1 Red chili pepper
- 2 handfuls cilantro
- Sea salt
- freshly ground peppers
Preparation steps
Rinse the lamb and pat dry. Peel garlic and cut into slices. Mix with 3-4 tablespoons oil and the lemon zest and rub the lamb. Cover and infuse for about 2 hours in the refrigerator.
About 15 minutes before grilling, take the lamb from the refrigerator. Wipe off the marinade and cook on the hot grill about 15 minutes until done (core temperature about 60°C, approximately 140°F), turning regularly.
In between trim the chile, rinse and cut into thin rings. Rinse the cilantro, shake dry and chop finely. Mix both with the remaining oil and 1-2 tablespoons of lemon juice. Season with salt and pepper and spread over the lamb during the last 1-2 minutes. Take from the grill, let rest a few minutes covered with aluminum foil, then cut into chops and serve.
