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Grilled Lamb with Caramelized Onions and Peppers: Main Image

Quick Facts

Nutrition Facts

Calories 311
  Calories from Fat 124 (40%)
(21%)Total Fat 14g
(25%)Saturated Fat 5g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
(38%)Cholesterol 113mg
(12%)Sodium 287mg
(21%)Potassium 724mg
Total Carbohydrate 9g
(4%)Dietary Fiber 1g
Sugars 4g
Sugar Alcohols 0g
(71%)Protein 36g
* 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.

Related Recipes

Grilled Lamb with Caramelized Onions and Peppers


  • 3 lbs boneless lamb leg

  • 12 cloves garlic

  • 1 Tbs olive oil

  • Carmelized Onions & Peppers3 medium onions, sliced and separated into rings

  • 1 Tbs olive oil

  • 1 Tbs butter

  • 1 small green bell pepper, sliced into rings

  • 1 small red bell pepper, sliced into rings

  • 1/2 tsp salt

  • 1/2 tsp cracked pepper

  • 3 Tbs red wine vinegar

  • 1 Tbs molasses

What could be more delicious than grilled lamb? Grilled lamb topped with caramelized onions and peppers, of course.


  • Make slits in lamb and insert garlic. Rub roast with olive oil. Grill over medium coals for 1 to 1 1/2 hours, turning every 20 minutes or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium and 170ºF for well.
  • Remove from grill; cover with foil and let stand for 10 minutes. Internal meat temperature will rise approximately 10 degrees.
  • To roast in oven: Cook at 325ºF for 1 to 1 1/2 hours, or to desired degree of doneness.
  • To serve, slice meat; serve with caramelized onions and peppers.
  • Carmelized Onions & PeppersIn a large skillet, heat olive oil and butter over medium heat and cook onion for 10 minutes, stirring frequently until lightly browned. Add pepper rings, salt and peppercorns; cook and stir 5 to 10 minutes more or until peppers are tender.
  • Add vinegar and molasses; stir to coat well and heat through.

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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 December 2021.