Directions:
- Combine all marinade ingredients and rub over lamb.
- Refrigerate for 30 minutes.
- Preheat oven to 200°C.
- Transfer lamb to a baking tray and roast for 15-20 minutes or until done to your liking.
- Allow to rest for 5 minutes.
- To make the chilli-mint sauce, combine all ingredients and serve immediately over the lamb rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 350.47 Kcal (1467 kJ) | ||
| Calories from fat | 193.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.47g | 33% | |
|---|---|---|---|
| Cholesterol | 48mg | 16% | |
| Sodium | 1340.17mg | 56% | |
| Potassium | 775.94mg | 17% | |
| Total Carbs | 19.22g | 6% | |
| Sugars | 6.79g | 27% | |
| Dietary Fiber | 10.12g | 40% | |
| Protein | 12.53g | 25% | |
| Vitamin C | 53.9mg | 90% | |
| Vitamin A | 4.3mg | 144% | |
| Iron | 519.2mg | 2884% | |
| Calcium | 191.3mg | 19% | |
| Amount Per 100 g | |||
| Calories | 178.33 Kcal (747 kJ) | ||
| Calories from fat | 98.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.92g | 33% | |
|---|---|---|---|
| Cholesterol | 24.42mg | 16% | |
| Sodium | 681.93mg | 56% | |
| Potassium | 394.83mg | 17% | |
| Total Carbs | 9.78g | 6% | |
| Sugars | 3.45g | 27% | |
| Dietary Fiber | 5.15g | 40% | |
| Protein | 6.37g | 25% | |
| Vitamin C | 27.4mg | 90% | |
| Vitamin A | 2.2mg | 144% | |
| Iron | 264.2mg | 2884% | |
| Calcium | 97.3mg | 19% | |
* 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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