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6 Serves
135 Mins
Preheat your oven and season the lamb thoroughly with the spice blend, then place it in a roasting pan.
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GreekVitamin E
3 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
21 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
79 µg / 400 µgCalcium
38 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
255 mg / 420 mgPhosphorus
920 mg / 1,250 mgPotassium
1095 mg / 4,700 mgSodium
733 mg / 2,300 mgZinc
14 mg / 11 mgCopper
1 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
100 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
7 g / 20 gCholesterol
203 mg / 300 mgCaffeine
0 mgNet Carbs
102 gAlcohol
0 g
Roast the lamb in the oven until tender, basting occasionally with its own juices.
In a pot, toast the rice in oil until fragrant, then add broth or water and bring to a boil.
Reduce the heat to low, cover the pot, and simmer the rice for 18-20 minutes until the liquid is absorbed.
Remove from heat and let the rice stand for 5 minutes before fluffing with a fork and serving alongside the roasted lamb.
9
g56
g10
g
American
Japanese