Directions:
- Tie roast if necessary.
- Combine lamb with the next eight ingredients. I use a large ziplock bag for this.
- Marinate at least 1/2 hour, or overnight.
- Take roast from marinade.
- Heat marinade in a saucepan with the peanut butter and water until thick and bubbly to make the glaze.
- Roast meat at 170C for 1 to 1 1/2 hours, until cooked to your liking, brushing with glaze during last 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 774.54 Kcal (3243 kJ) | ||
| Calories from fat | 539.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.95g | 92% | |
|---|---|---|---|
| Cholesterol | 187.5mg | 63% | |
| Sodium | 441.93mg | 18% | |
| Potassium | 414.53mg | 9% | |
| Total Carbs | 11.69g | 4% | |
| Sugars | 9.8g | 39% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 44.68g | 89% | |
| Vitamin C | 6mg | 10% | |
| Iron | 3mg | 17% | |
| Calcium | 60.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 263.83 Kcal (1105 kJ) | ||
| Calories from fat | 183.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.42g | 92% | |
|---|---|---|---|
| Cholesterol | 63.87mg | 63% | |
| Sodium | 150.53mg | 18% | |
| Potassium | 141.2mg | 9% | |
| Total Carbs | 3.98g | 4% | |
| Sugars | 3.34g | 39% | |
| Dietary Fiber | 0.24g | 3% | |
| Protein | 15.22g | 89% | |
| Vitamin C | 2mg | 10% | |
| Iron | 1mg | 17% | |
| Calcium | 20.5mg | 6% | |
* 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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