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Ingredientes
- 1 Tbsp. Grnd cardamom
- 2 tsp Salt Two, (2-lb.) boneless top rounds of lamb
- 3/4 c. Gingered mint pesto
- 4 tsp White-wine vinegar
- 6 Tbsp. Plain yogurt
- 2 Tbsp. Warm water, up to 3
Direcciones
- Set rack about 6 inches from heat and preheat broiler.
- In a small bowl stir together cardamom, salt, and pepper to taste.
- Let lamb stand at room temperature 30 min.
- Pat lamb dry with paper towels and rub both sides with cardamom mix. Broil lamb on rack of a broiler pan 14 min on each side for medium-rare. Transfer lamb to a cutting board and let stand 10 min.
- In a bowl whisk together pesto, vinegar, yogurt, and 2 Tbsp. warm water, adding additional warm water if necessary to reach desired consistency.
- Carve lamb against grain into 1/2-inch-thick slices and serve with pesto.
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 147g | |
| Calories 78 | |
| Calories from Fat 30 | 38% |
| Total Fat 3.37g | 4% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 46mg | 2% |
| Potassium 215mg | 6% |
| Total Carbs 8.31g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.28g | 3% |
| Protein 3.82g | 6% |
