| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | August 1995 | 1 | Servings | |
INGREDIENTS
| 1 | T | Ground cardamom |
| 2 | t | Salt |
| Two, 2-pound boneless | ||
| top rounds of lamb | ||
| 3/4 | c | Gingered mint pesto |
| 4 | t | White-wine vinegar |
| 6 | T | Plain yogurt |
| 2 | T | Hot water, up to 3 |
INSTRUCTIONS
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 minutes. Pat lamb dry with paper towels and rub both sides with cardamom mixture. Broil lamb on rack of a broiler pan 14 minutes on each side for medium-rare. Transfer lamb to a cutting board and let stand 10 minutes. In a bowl whisk together pesto, vinegar, yogurt, and 2 tablespoons hot water, adding additional hot 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. Gourmet August 1995 Converted by MC_Buster. Per serving: 74 Calories (kcal); 3g Total Fat; (38% calories from fat); 4g Protein; 8g Carbohydrate; 12mg Cholesterol; 4308mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1902
Calories From Fat: 1119
Total Fat: 124.2g
Cholesterol: 613.3mg
Sodium: 5234.5mg
Potassium: 2668.9mg
Carbohydrates: 11.6g
Fiber: 1.6g
Sugar: 6.5g
Protein: 174g