Print this recipe
4 servings
Preparation time: 20 minutes
Marinate time: 1 hour
Cook time: 20 minutes
| 3/4 |
cup fresh lemon juice |
| 1/4 |
cup olive oil |
| 6 |
cloves garlic, finely chopped |
| 1-1/2 |
teaspoons salt |
| 1-1/2 |
teaspoons pepper |
| 3 |
tablespoons chopped fresh dill, divided |
| 1 |
pound American Lamb sirloin or leg |
| 1/2 |
pound rotini pasta |
| 1-1/2 |
pounds Roma tomatoes, cut into 1/2-inch pieces |
| 8 |
ounces low-fat feta cheese, cut into 1/4-inch pieces |
| 3/4 |
cup Kalamata or black olives drained, cut in half |
| 1/4 |
cup finely chopped red onion |
To make dressing, in small bowl whisk together lemon juice, oil, garlic, salt and pepper. Place lamb in sealable plastic bag and add 1/4 cup dressing and 1 tablespoon dill. Refrigerate and marinate for 1 hour or overnight.
Cook pasta according to package directions. Drain and while still warm toss with 1/2 cup dressing and 1 tablespoon dill; set aside. Combine tomatoes, cheese, olives, onion and remaining dressing and dill. Allow flavors to blend for 1 hour. Toss pasta and tomatoes; set aside.
Remove lamb from marinade and discard marinade. Grill over medium-hot coals about 10 minutes per side or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium and 170ºF for well. Remove lamb from grill, cover and let stand 10 minutes. Internal temperature will rise approximately 10 degrees. Thinly slice lamb and serve over pasta.
Nutrition per serving: 538 calories, 40 g protein, 33 g carbohydrates, 29 g total fat (47% calories from fat), 95 mg cholesterol, 4 g fiber, 1795 mg sodium, 9 mg niacin, 0.42 mg vitamin B6, 3.13 mcg vitamin B12,4 mg iron, 5 mg zinc.
Recipe and image provided by the American Lamb Board
Legs | Racks
| Loins |
Roasts | Variety
| Marinades |
