.jpg&w=3840&q=75)
10 Serves
56 Mins
Prepare the lamb by rubbing it thoroughly with olive oil, salt, and black pepper to create a flavorful crust.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
4 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
0 µg / 400 µgCalcium
8 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
11 mg / 1,250 mgPotassium
39 mg / 4,700 mgSodium
1399 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Heat the olive oil in a large roasting pan over medium-high heat on the stove.
Sear the lamb in the roasting pan until browned on all sides, then transfer to the oven to roast until tender.
Remove the lamb from the oven, let it rest, and serve hot with a final sprinkle of salt and pepper.
20
g31
g22
g
.jpg&w=3840&q=75)
Turkish