Rating: 5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 4
Julianna Grimes
Recipe by Cooking Light March 2010

Gallery

Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

total:
45 mins
Yield:
4 servings (serving size: 3 ounces lamb and about 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • To prepare lamb, sprinkle lamb evenly with 3/4 teaspoon salt and pepper. Place lamb on a broiler pan coated with cooking spray. Bake at 425° for 21 minutes or until a thermometer inserted in thickest part of roast registers 120°. Place lamb on a cutting board; let stand at room temperature 10 minutes before slicing.

  • To prepare sauce, combine sambal oelek and next 4 ingredients (through garlic) with a mortar and pestle; grind into a fine paste. Slowly drizzle oil into sambal mixture, stirring until thoroughly combined. Serve sauce with lamb.

Nutrition Facts

265 calories; fat 18.5g; saturated fat 6.3g; mono fat 9.7g; poly fat 1.2g; protein 21.7g; carbohydrates 1.8g; fiber 0.2g; cholesterol 71mg; iron 2mg; sodium 574mg; calcium 17mg.
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