Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
559
Calories
44g
Protein
36g
Fat
17g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup plain low-fat yogurt
- 2 tbsp olive oil
- 1 teaspoon lemon zest
- 2 tbsp freshly squeezed lemon juice (2 lemons)
- 1 tablespoons dried rosemary, roughly chopped
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 1 pounds top round lamb, cut into 2 inch pieces
- 2 cups plain Greek yogurt
- 1/2 English Cucumber, peeled, seeded, and diced - about 1 cup
- juice of 1 lemon plus more if needed
- 3 cloves garlic, finely minced
- 2 tablespoon chopped fresh dill
- salt and pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By whatsgabycooking ·
Recipe sourced from
openrecipes