Asian-Spiced Lamb and Pilaf
Imagine yourself dining on the Great Wall of China while savoring this wonderful dish.
Ingredients
- 1 Tbs olive oil
- 1 Tbs sesame oil
- 1/3 cup rice wine vinegar
- 2 Tbs soy sauce
- 2 Tbs brown sugar, packed
- 1/4 tsp ginger, ground
- 1 tsp orange peel, grated
- 1 clove garlic, finely chopped
- 1 lamb boneless shoulder roast, tied
- Rice pilaf, cooked
Directions
- In 9 x 13 inch baking dish, combine: olive oil, sesame oil, rice wine vinegar, soy sauce, brown sugar, ginger, orange peel, and garlic.
- Coat lamb with marinade.
- Cover and refrigerate for 24 hours, turning lamb occasionally.
- Place on rack in roasting pan.
- Roast at 325°F for about 1 1/4 hours or to desired degree of doneness: 145°F for medium-rare, 160°F for medium, or 170°F for well.
- Cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees; slice.
- Serve with rice pilaf.
Nutrition Facts
Calories 358
Calories from Fat 142 (40%)
(25%)Total Fat 17g
(29%)Saturated Fat 6g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
(47%)Cholesterol 141mg
(14%)Sodium 340mg
(24%)Potassium 831mg
Total Carbohydrate 8g
(0%)Dietary Fiber 0g
Sugars 3g
Sugar Alcohols 0g
(91%)Protein 45g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
Copyright © 2024 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.