Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
606
Calories
45g
Protein
36g
Fat
27g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| 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 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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 pound plain yogurt (regular or lowfat)
- 1/4 cup olive oil, plus more for brushing grill
- 1 teaspoon lemon zest
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 5 tablespoons fresh whole rosemary leaves, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds top round lamb
- 1 red onion
- 14 ounces Greek yogurt (Ina recommends Fage Total; I recommend whatever you like best, and yes, I use full fat, always)
- 1 hothouse cucumber, unpeeled and seeded
- 1/4 cup sour cream
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon minced fresh dill
- 1 1/2 teaspoons minced garlic
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes