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Ingredientes
- AUSTRALIAN LAMB
- 1 Australian leg of lamb, boneless
- MARINADE
- 1 teaspoon cayenne pepper
- 2 tablespoons garlic, chopped
- 2 teaspoons Kosher salt, divided, to taste
- ½ cup extra virgin olive oil
- 1 tablespoon lemon zest, divided
- ¼ cup lemon juice, divided
- 1 teaspoon fresh rosemary, chopped
- ROASTED RED PEPPER SAUCE
- 18 ounce roasted red pepper (about 5 peppers/3 cups)
- 2 tablespoons extra virgin olive oil, divided
- 2 tablespoons lemon zest, divided
- 2 tablespoons lemon juice, divided
- ½ teaspoons fresh rosemary, chopped
Direcciones
- 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.
- 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.
- 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.
- 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% |
