Rump of Lamb with Mint Sauce
Rump of Lamb with Herb Crust is one of the most tasty, tender and refreshing recipes and makes for a fantastic weekend lunch. The breadcrumbs with garlic and rosemary heaps on tons of flavour and the secret is to seal the lamb before breadcrumbing. Roast and then finish with some fresh mint sauce. Delicious!
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WHAT YOU'LL NEED
- 1 Knorr Lamb Stock Cube
- 2 tablespoons olive oil
- 15 grams of finely chopped mint
- 15 grams of finely chopped rosemary
- 100 g breadcrumbs
- 1 clove garlic, crushed
- 8 thin lamb rump steaks
- 400 g garden peas, cooked
- mint sauce:
- 150 g caster sugar
- 150 ml white wine vinegar
- 15 g pack fresh mint
NUTRITIONAL INFORMATION
Amount per serving
Protein (g)
39.9g
Energy (kJ)
2436kJ
Energy (kcal)
583kcal
Carbohydrate incl. fibre (g)
64.6g
Carbohydrate excl. fibre (g)
59.6g
Sugar (g)
41.2g
Fibre (g)
5.1g
Fat (g)
17.4g
Saturated fat (g)
5.0g
Unsaturated fat (g)
10.6g
Monounsaturated fat (g)
8.7g
Polyunsaturated fat (g)
1.8g
Trans fat (g)
0.0g
Cholesterol (mg)
106mg
Sodium (mg)
560mg
Salt (g)
1.40g
Vitamin A (IU)
602IU
Vitamin C (mg)
19.3mg
Calcium (mg)
133mg
Iron (mg)
6.55mg
Potassium (mg)
789mg
Total
159.6g
9745kJ
2330kcal
258.5g
238.3g
164.8g
20.2g
69.7g
20.1g
42.2g
34.8g
7.4g
0.0g
426mg
2239mg
5.60g
2410IU
77.4mg
533mg
26.21mg
3157mg