Try this Lamb with a Mint And Rosemary Crust recipe, or contribute your own.
Suggest a better descriptionPre-heat oven to 220C, 425F, Gas Mark 7. Mix together the breadcrumbs, Lamb Mint & Rosemary Seasoning, lemon juice and oil and press onto the fat side of the lamb. Place in a small roasting tin and bake for 20-30 minutes for a rare to medium appearance, or 30-35 minutes for well done. Meanwhile, blend the cornflour with the remaining ingredients in a small saucepan. Bring to the boil, stirring until thickened. Serve with the lamb.
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Serving Size: 1 Serving (307g) | ||
Recipe Makes: 2 servings | ||
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Calories: 84 | ||
Calories from Fat: 30 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 2mg | 0 % | |
Potassium 50.2mg | 1 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 7.9g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 84
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