Directions:
- Remove excess fat from lamb. Combine mint, garlic, vinegar, wine, and pepper in a bowl to marinade lamb. Place in fridge for 8-12 hours. Reserve marinade.
- Preheat oven to 350°F.
- Tie lamb with twine and cover lamb with mustard.
- Place lamb in roasting pan and add marinade to the pan. Cover loosely with foil.
- Bake 20 minutes a pound for a medium rare roast. Halfway through cooking time remove foil and discard. Baste lamb with marinade and place uncovered back in oven.
- Let roast stand 15 minutes before carving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 828.48 Kcal (3469 kJ) | ||
| Calories from fat | 563.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.63g | 96% | |
|---|---|---|---|
| Cholesterol | 205.82mg | 69% | |
| Sodium | 553.24mg | 23% | |
| Potassium | 1007.96mg | 21% | |
| Total Carbs | 3.99g | 1% | |
| Sugars | 0.54g | 2% | |
| Dietary Fiber | 1.84g | 7% | |
| Protein | 53.8g | 108% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 95.3mg | 529% | |
| Calcium | 78.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 222.56 Kcal (932 kJ) | ||
| Calories from fat | 151.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.82g | 96% | |
|---|---|---|---|
| Cholesterol | 55.29mg | 69% | |
| Sodium | 148.62mg | 23% | |
| Potassium | 270.78mg | 21% | |
| Total Carbs | 1.07g | 1% | |
| Sugars | 0.14g | 2% | |
| Dietary Fiber | 0.5g | 7% | |
| Protein | 14.45g | 108% | |
| Vitamin C | 1.4mg | 9% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 25.6mg | 529% | |
| Calcium | 21mg | 8% | |
* 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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