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Ingredientes
- 1 c. coarsely-minced fresh mint leaves
- 1/2 c. coarsely-minced fresh flat-leaf parsley
- 1/2 c. coarsely-minced yellow onion
- 2 x garlic cloves finely chopped
- 1/2 Tbsp. freshly-grnd black pepper Grated zest and juice of 1 1/2 lemons
- 1/2 c. ouzo (or possibly other liquorice-flavored liqueur)
- 1/4 c. extra virgin olive oil
- 1/2 Tbsp. kosher salt or possibly to taste
- 4 lb boneless leg of lamb cut filets or possibly medallions
- 1 c. plain yogurt
- 1/3 c. finely-minced fresh mint leaves
- 1 tsp paprika Grated zest and juice of 1/2 lemon
- 1/2 tsp salt
Direcciones
- In a bowl, combine all of the marinade ingredients and let stand for 15 min. Place the lamb in a large casserole dish and rub the marinade over all surfaces. Let marinate for at least 4 hrs at room temperature.
- Make the sauce in a bowl by combining all the ingredients. Whisk to mix well, then chill till ready to use.
- Grill the lamb till cooked well through, at least to 135 to 140 degrees internal temperature, basting well with the marinade.
- To serve, place on platter and serve with the yogurt-mint sauce for diners to top as they desire.
- This recipe yields 5 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 349g | |
| Recipe makes 5 servings | |
| Calories 721 | |
| Calories from Fat 478 | 66% |
| Total Fat 53.28g | 67% |
| Saturated Fat 20.11g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 199mg | 66% |
| Sodium 1115mg | 46% |
| Potassium 832mg | 24% |
| Total Carbs 3.07g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.34g | 2% |
| Protein 54.19g | 87% |
