Directions:
- Trim ALL EXCESS fat from the lamb.
- (leave SOME fat on to protect the meat while cooking) Heat the butter in a small pan, add the onion and fry gently until soft.
- Remove from the heat and stir in the mustard and chopped herbs.
- Whisk egg white until stiff.
- Add the mustard and herb mixture and fold together until combined.
- Place lamb on a rack in a roasting pan, and grind over with black pepper.
- Spread the egg-white mixture evenly over the top surface of the lamb.
- Roast the lamb for 50 minutes if you want it to be rare, 1 hour if you want it to be medium, or an hour and 10 minutes if you want it well done.
- Place lamb on a serving plate and LEAVE to rest for 5 minutes.
- Garnish with srigs of rosemary and thyme and slice down between the bones to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 648.04 Kcal (2713 kJ) | ||
| Calories from fat | 489.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.4g | 84% | |
|---|---|---|---|
| Cholesterol | 171.08mg | 57% | |
| Sodium | 140.98mg | 6% | |
| Potassium | 302.66mg | 6% | |
| Total Carbs | 2.99g | 1% | |
| Sugars | 1.18g | 5% | |
| Dietary Fiber | 0.84g | 3% | |
| Protein | 33.45g | 67% | |
| Vitamin C | 3mg | 5% | |
| Iron | 4.1mg | 23% | |
| Calcium | 45.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 265.51 Kcal (1112 kJ) | ||
| Calories from fat | 200.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.29g | 84% | |
|---|---|---|---|
| Cholesterol | 70.1mg | 57% | |
| Sodium | 57.76mg | 6% | |
| Potassium | 124.01mg | 6% | |
| Total Carbs | 1.22g | 1% | |
| Sugars | 0.48g | 5% | |
| Dietary Fiber | 0.34g | 3% | |
| Protein | 13.71g | 67% | |
| Vitamin C | 1.2mg | 5% | |
| Iron | 1.7mg | 23% | |
| Calcium | 18.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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