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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!
  • 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