cilantro leaves and thinly sliced scallion (for serving)
vegetable oil (for brushing)
NUTRITION INFO
Serving Size: 1 (9) g
Servings Per Recipe:
8
AMT. PER SERVING% DAILY VALUE
Calories: 4.5
Calories from Fat 0 g4 %
Total Fat 0 g0 %
Saturated Fat 0 g0 %
Cholesterol 0 mg
0 %
Sodium 2616.7 mg
109 %
Total Carbohydrate
1 g
0 %
Dietary Fiber 0.1 g0 %
Sugars 0 g0 %
Protein 0.2 g
0 %
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DIRECTIONS
Whisk kefir, ras el hanout, garlic and salt together in a medium bowl. Place lamb in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 3 hours and up to 24.
Prepare a grill for high heat; thoroughly clean grates and brush with oil.
Remove lamb from marinade shaking off any excess. Grill, turning once, until charred and cooked through, about 3 minutes per side for medium-rare.
Transfer to a platter; let rest 10 minutes. Top lamb with cilantro and scallion and dust with ras el hanout.