Directions:
- In a saucepan, combine jelly, mustard, sugar and vinegar and heat until jelly and sugar melt; simmer 5 minutes.
- Remove from heat and stir in the mint.
- Grill lamb and baste with the sauce in the 5-10 minutes of cooking because it will char if you baste too soon.
- Serve the sauce with the lamb.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.89 Kcal (456 kJ) | ||
| Calories from fat | 0.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 0% | |
|---|---|---|---|
| Sodium | 37.44mg | 2% | |
| Potassium | 47.79mg | 1% | |
| Total Carbs | 26.93g | 9% | |
| Sugars | 23.35g | 93% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 0.08g | 0% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 22.4mg | 124% | |
| Calcium | 20.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 221.1 Kcal (926 kJ) | ||
| Calories from fat | 1.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.15g | 0% | |
|---|---|---|---|
| Sodium | 76.02mg | 2% | |
| Potassium | 97.04mg | 1% | |
| Total Carbs | 54.67g | 9% | |
| Sugars | 47.41g | 93% | |
| Dietary Fiber | 0.87g | 2% | |
| Protein | 0.15g | 0% | |
| Vitamin C | 2.6mg | 2% | |
| Vitamin A | 0.4mg | 6% | |
| Iron | 45.4mg | 124% | |
| Calcium | 42.2mg | 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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