Directions:
- Sprinkle lamb with salt and pepper; dredge in 1/4 cup flour. Place lamb, fat side up, in a large Dutch oven. Add 1 1/2 cups boiling water. Cover and bake at 350° for 1 1/2 hours or until lamb is tender, basting occasionally with pan liquid. Transfer lamb to a warm serving platter, reserving pan liquid; keep warm.
- Dissolve bouillon cube in remaining 1 cup water in a small mixing bowl; add chopped mint, vinegar, and reserved pan liquid, mixing well. Set aside.
- Melt butter in a saucepan; cook until golden brown. Add remaining 1/4 cup flour, stirring until smooth. Cook over medium heat 1 minute, stirring constantly. Gradually add mint mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Strain. Serve sauce with lamb. Garnish with fresh mint leaves, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.65 Kcal (777 kJ) | ||
| Calories from fat | 104.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.65g | 18% | |
|---|---|---|---|
| Cholesterol | 30.5mg | 10% | |
| Sodium | 976.47mg | 41% | |
| Potassium | 179.33mg | 4% | |
| Total Carbs | 14.54g | 5% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 1.61g | 6% | |
| Protein | 4.65g | 9% | |
| Vitamin C | 3.3mg | 6% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 66.8mg | 371% | |
| Calcium | 50.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 53.87 Kcal (226 kJ) | ||
| Calories from fat | 30.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.38g | 18% | |
|---|---|---|---|
| Cholesterol | 8.85mg | 10% | |
| Sodium | 283.34mg | 41% | |
| Potassium | 52.04mg | 4% | |
| Total Carbs | 4.22g | 5% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.47g | 6% | |
| Protein | 1.35g | 9% | |
| Vitamin C | 1mg | 6% | |
| Vitamin A | 0.2mg | 23% | |
| Iron | 19.4mg | 371% | |
| Calcium | 14.5mg | 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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