Try this Marinated Butterfly Lamb with Roast New Potatoes recipe, or contribute your own.
Suggest a better description1. Place the meat in a large strong clean plastic bag. 2. In a bowl, mix the sherry, port, soy, honey, tomato puree, herbs and garlic until combined. Then pour into the bag, seal and refrigerate overnight. 3. Place the potatoes in a disposable tin foil tray. Throw in the garlic, thyme and pour over oil. Sprinkle with the rock salt. Cook on the barbecue ~ covered - for 25 minutes, turning occasionally. 4. Remove meat from bag and discard the bag. Place the meat skin side down for 10 minutes, then turn and cover and cook for a further 30 - 35 minutes. 5. Serve on a large platter sliced and surrounded by the potatoes. NOTES : Chef:Mark Wogan
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Serving Size: 1 Serving (921g) | ||
Recipe Makes: 4 servings | ||
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Calories: 315 | ||
Calories from Fat: 41 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 248.1mg | 9 % | |
Potassium 1058.8mg | 28 % | |
Total Carbohydrate 55.7g | 16 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 50.4g | ||
Protein 5.6g | 8 % | |
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: 315
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