Directions:
- Unroll the lamb.
- Place fat side down and trim off any excess fat.
- In a small bowl combine the mint, bacon, garlic, paprika, salt, pepper, and 2 tablespoons of the vinegar.
- Mix to a paste.
- Rub the paste evenly over the inside of the lamb roast.
- Roll the lamb back up and tie with kitchen string.
- Wrap up and refridgerate for 12-24 hours.
- When ready to cook preheat your oven to 400 degrees F.
- Unwrap the lamb.
- Place the lamb on a rack in a roasting pan.
- In a small bowl mix the olive oil and 3 tablespoons of red wine vinegar.
- Brush some of it over the lamb.
- You can sprinkle the lamb with some salt and pepper if you wish.
- Roast the lamb, basting with the oil mixture occasionally until it's done to your liking.
- About 1 hour for medium.
- Serve in slices with roast vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1056.9 Kcal (4425 kJ) | ||
| Calories from fat | 799.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 88.79g | 137% | |
|---|---|---|---|
| Cholesterol | 232.48mg | 77% | |
| Sodium | 531.95mg | 22% | |
| Potassium | 866.64mg | 18% | |
| Total Carbs | 3.54g | 1% | |
| Sugars | 0.11g | 0% | |
| Dietary Fiber | 2.59g | 10% | |
| Protein | 54.22g | 108% | |
| Vitamin C | 7.4mg | 12% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 139.6mg | 775% | |
| Calcium | 101.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 286.81 Kcal (1201 kJ) | ||
| Calories from fat | 216.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.1g | 137% | |
|---|---|---|---|
| Cholesterol | 63.09mg | 77% | |
| Sodium | 144.35mg | 22% | |
| Potassium | 235.18mg | 18% | |
| Total Carbs | 0.96g | 1% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.7g | 10% | |
| Protein | 14.71g | 108% | |
| Vitamin C | 2mg | 12% | |
| Vitamin A | 0.3mg | 38% | |
| Iron | 37.9mg | 775% | |
| Calcium | 27.6mg | 10% | |
* 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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