Directions:
- Combine all ingredients except cognac and pour over lamb in a large open pan.
- Bake at 450 degrees F. until brown and then lower heat to 325 degrees F. and continue baking until meat is tender. BE SURE TO BASTE FREQUENTLY. Allow 20 minutes per pound. Meat will be pink inside.
- Strain juice (to which 1 tablespoons cognac may be added for extra flavor). Serve piping hot with spiced lamb. This is equally good served cold.
- The meat is quite tantalizingly flavored and fragrant. Sauce jells in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 347.12 Kcal (1453 kJ) | ||
| Calories from fat | 102.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.36g | 17% | |
|---|---|---|---|
| Cholesterol | 57.46mg | 19% | |
| Sodium | 99.43mg | 4% | |
| Potassium | 214.36mg | 5% | |
| Total Carbs | 11.04g | 4% | |
| Sugars | 2.5g | 10% | |
| Dietary Fiber | 1.34g | 5% | |
| Protein | 14.31g | 29% | |
| Vitamin C | 27.5mg | 46% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 10.1mg | 56% | |
| Calcium | 30.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 106.63 Kcal (446 kJ) | ||
| Calories from fat | 31.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.49g | 17% | |
|---|---|---|---|
| Cholesterol | 17.65mg | 19% | |
| Sodium | 30.54mg | 4% | |
| Potassium | 65.85mg | 5% | |
| Total Carbs | 3.39g | 4% | |
| Sugars | 0.77g | 10% | |
| Dietary Fiber | 0.41g | 5% | |
| Protein | 4.39g | 29% | |
| Vitamin C | 8.5mg | 46% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 3.1mg | 56% | |
| Calcium | 9.3mg | 3% | |
* 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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