Directions:
- Tie meat together and saute on all sides till brown.
- Mix bread crumbs, parsley, garlic, salt& butter.
- Coat cooled lamb with Dijon mustard.
- Dot with peppercorn.
- Pat bread crumb mixture over lamb.
- Roast on a rack at 350 for 2 hours.
- Cool 10 min, untie& cut into 8 slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 614.77 Kcal (2574 kJ) | ||
| Calories from fat | 412.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.87g | 71% | |
|---|---|---|---|
| Cholesterol | 143.25mg | 48% | |
| Sodium | 626.44mg | 26% | |
| Potassium | 582.25mg | 12% | |
| Total Carbs | 11.37g | 4% | |
| Sugars | 1.3g | 5% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 35.33g | 71% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 4.8mg | 27% | |
| Calcium | 53.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 224.24 Kcal (939 kJ) | ||
| Calories from fat | 150.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.73g | 71% | |
|---|---|---|---|
| Cholesterol | 52.25mg | 48% | |
| Sodium | 228.5mg | 26% | |
| Potassium | 212.38mg | 12% | |
| Total Carbs | 4.15g | 4% | |
| Sugars | 0.48g | 5% | |
| Dietary Fiber | 0.31g | 3% | |
| Protein | 12.89g | 71% | |
| Vitamin C | 1.3mg | 6% | |
| Iron | 1.8mg | 27% | |
| Calcium | 19.6mg | 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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