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Receta Garlic Rosemary Grilled Leg of Australian Lamb

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Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8 servings
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Ingredientes

Cost per serving $0.67 view details

Direcciones

  1. To make marinade, combine the cayenne, garlic, Kosher salt, ½ cup of the olive oil, 1 tablespoon of the lemon zest, ¼ cup of the lemon juice and 1 teaspoon of the rosemary. Pour over the lamb. Refrigerate lamb for 24 hours, turning every few hours to coat in marinade.
  2. Place leg on a preheated grill and cover. After 15 minutes, remove the cover and turn. Cover again. Continue to turn meat every 15 minutes until it reaches an internal temperature of 140°F, about 35-45 minutes.
  3. To make the roasted red pepper sauce, combine half of the roasted red peppers, the remaining 2 tablespoons olive oil, 2 tablespoons lemon zest, 2 tablespoons lemon juice and ½ teaspoon of rosemary in a blender. Blend until smooth. Fold in the remaining roasted red pepper. Season to taste with salt. Refrigerate until needed.
  4. To serve, slice lamb and place 6 ounces on a plate. Top with ¼ cup of chunky roasted red pepper sauce.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 90g
Recipe makes 8 servings
Calories 169  
Calories from Fat 151 89%
Total Fat 17.07g 21%
Saturated Fat 2.39g 10%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 594mg 25%
Potassium 130mg 4%
Total Carbs 4.93g 1%
Dietary Fiber 1.4g 5%
Sugars 1.71g 1%
Protein 0.72g 1%
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