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Rump of Lamb with Mint Sauce

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

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