Rump of Lamb with Mint Sauce
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
39.8g
Energy (kJ)
2405kJ
Energy (kcal)
575kcal
Carbohydrate incl. fibre (g)
63.0g
Carbohydrate excl. fibre (g)
59.0g
Sugar (g)
41.2g
Fibre (g)
4.0g
Fat (g)
17.1g
Saturated fat (g)
4.9g
Unsaturated fat (g)
10.5g
Monounsaturated fat (g)
8.6g
Polyunsaturated fat (g)
1.8g
Trans fat (g)
0.0g
Cholesterol (mg)
106mg
Sodium (mg)
559mg
Salt (g)
1.40g
Vitamin A (IU)
595IU
Vitamin C (mg)
17.9mg
Calcium (mg)
97mg
Iron (mg)
5.70mg
Potassium (mg)
779mg
Total
159.3g
9619kJ
2300kcal
252.0g
236.1g
164.8g
15.9g
68.3g
19.4g
42.2g
34.6g
7.2g
0.0g
426mg
2235mg
5.59g
2379IU
71.5mg
388mg
22.82mg
3114mg
- 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