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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)

583kcal

Energy (kJ)

2436kJ

Protein (g)

39.9g

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

2330kcal

9745kJ

159.6g

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