Directions:
- Marinade lamb in lemon juice, oil, garlic and chopped rosemary for at least an hour.
- Combine lemon, onion, garlic and rosemary sprigs in a baking dish and place lamb rack with marinade on top.
- Bake at 180 C for 35-40 mins or until cooked to your preference.
- Remove lamb to a plate & keep warm. Discard pan ingredients but reserve pan juices.
- Heat pan juices and blend in flour. Cook for 1 minute.
- Gradually blend in stock and wine until smooth. Cook stirring until sauce boils and thickens, Season to taste.
- Serve roast, sliced into cutlets with sauce and vegetables of your choice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 654.58 Kcal (2741 kJ) | ||
| Calories from fat | 143.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.97g | 25% | |
|---|---|---|---|
| Sodium | 18801.84mg | 783% | |
| Potassium | 148.41mg | 3% | |
| Total Carbs | 100.83g | 34% | |
| Sugars | 2.45g | 10% | |
| Dietary Fiber | 1.82g | 7% | |
| Protein | 1.71g | 3% | |
| Vitamin C | 16.8mg | 28% | |
| Iron | 0.7mg | 4% | |
| Calcium | 46.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 270.77 Kcal (1134 kJ) | ||
| Calories from fat | 59.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.61g | 25% | |
|---|---|---|---|
| Sodium | 7777.36mg | 783% | |
| Potassium | 61.39mg | 3% | |
| Total Carbs | 41.71g | 34% | |
| Sugars | 1.01g | 10% | |
| Dietary Fiber | 0.75g | 7% | |
| Protein | 0.71g | 3% | |
| Vitamin C | 7mg | 28% | |
| Iron | 0.3mg | 4% | |
| Calcium | 19.2mg | 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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