Directions:
- Combine breadcrumbs, lemon rind, mint, rosemary, sugar and oil in bowl, add enough lemon juice to bind ingredients together.
- Trim racks of excess fat.
- Pat breadcrumb mixture firmly along back of cutlets.
- Place cutlets (crumb side up) on rack over baking dish, bake at 180°C or 350°F for about 30 minutes.
- Allow lamb to sit for a few minutes then serve with sauce.
- Lemon mint sauce: Combine all ingredients in saucepan, stir constantly over heat until mixture boils.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.46 Kcal (864 kJ) | ||
| Calories from fat | 124.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.81g | 21% | |
|---|---|---|---|
| Cholesterol | 54.03mg | 18% | |
| Sodium | 48.12mg | 2% | |
| Potassium | 64.93mg | 1% | |
| Total Carbs | 4.2g | 1% | |
| Sugars | 1.61g | 6% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 13.81g | 28% | |
| Vitamin C | 11.1mg | 18% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 155.7mg | 865% | |
| Calcium | 19.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 111.23 Kcal (466 kJ) | ||
| Calories from fat | 66.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.44g | 21% | |
|---|---|---|---|
| Cholesterol | 29.11mg | 18% | |
| Sodium | 25.92mg | 2% | |
| Potassium | 34.98mg | 1% | |
| Total Carbs | 2.26g | 1% | |
| Sugars | 0.87g | 6% | |
| Dietary Fiber | 0.41g | 3% | |
| Protein | 7.44g | 28% | |
| Vitamin C | 6mg | 18% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 83.9mg | 865% | |
| Calcium | 10.4mg | 2% | |
* 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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