Slice lamb leg in approximately 1/2-inch-thick cutlets; rub with vegetable oil. Season with salt and pepper. Place on hot grill about 2 minutes per side or until medium-rare to medium. Do not overcook.
In a small sauce pan, warm red pepper jelly to liquefy.
Colorado Potato & Fig SaladIn a large pan, cover potatoes with cool water. Bring to a simmer; cook until fork-tender, about 90 minutes. Peel potatoes while warm and set aside to cool to room temperature.
Cut into 1-inch cubes. Gently fold in celery, carrots, shallots, figs, oregano, chives, mayonnaise, mustard, and lemon juice; russets will soften to a coarse mashed texture.
Cover and refrigerate until ready to serve.
Arrange lamb on serving plate with Colorado Potato & Fig Salad. Drizzle meat and plate with red pepper jelly.
Calories from Fat 349 (51%)
(60%)Total Fat 39g
(57%)Saturated Fat 11g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Total Carbohydrate 54g
(17%)Dietary Fiber 4g
Sugar Alcohols 0g
* 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.
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 June 2015.
Please note that KosherVitamins.com does not process orders from Friday evening to Saturday evening.