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Rump of Lamb with Mint Sauce

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 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

Energy (kcal)

575kcal

Energy (kJ)

2405kJ

Protein (g)

39.8g

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

2300kcal

9619kJ

159.3g

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 Prepare the mint sauce by placing the sugar and vinegar in a small non-corrosive pan, bring to the boil and cook until clear. Leave to one side to cool.
  • 2 Reserve a little mint for garnish and place remaining leaves in boiling water for 10 seconds to blanch. Remove and refresh in cold water, drain well.
  • 3 Heat a heavy based frying pan till hot with a little oil. Add the lamb and sear both sides on high heat until nicely coloured. Remove from the pan.
  • 4 Crumble the Knorr cube and mix with the olive oil to form a paste. Add the herbs and garlic and finally the breadcrumbs. Press onto one side of the steaks and place on a baking tray. Finish cooking in the oven at 200°C, 190°C fan, Gas mark 6 for 10-15 minutes depending on thickness of the lamb.
  • 5 Meanwhile chop the mint leaves and mix into the vinegar syrup. Place the cooked peas onto a large serving dish with the lamb on top. Spoon over the mint sauce and garnish with reserved mint leaves.