Directions:
- Blend or process (I lightly processed) onion, mint, rind, peppers and allspice until smooth.
- Using a sharp knife, make 20- 30 mm deep slits all over lamb; poke as much of mixture into slits as possible and spread remaining mixture over lamb (looks messy but is worth it).
- Preheat oven to moderately low- 180°C/360°F.
- Place lamb in baking dish, fat side up and sprinkle salt over lamb.
- Roast lamb, uncovered, in moderately slow oven (180°C) for 1 hour 40 minutes, basting frequently.
- Then remove lamb from dish and set aside in warm place.
- Skim of any excess fat from pan juices in baking dish and discard.
- Add soy sauce, honey and stock, and stir into pan juices.
- Then pour stock mixture into small saucepan and bring to boil, uncovered, until sauce has reduced by half.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 885.62 Kcal (3708 kJ) | ||
| Calories from fat | 505.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.21g | 86% | |
|---|---|---|---|
| Cholesterol | 253.33mg | 84% | |
| Sodium | 2739.79mg | 114% | |
| Potassium | 1099.1mg | 23% | |
| Total Carbs | 23.14g | 8% | |
| Sugars | 10.5g | 42% | |
| Dietary Fiber | 9.19g | 37% | |
| Protein | 61.06g | 122% | |
| Vitamin C | 63.1mg | 105% | |
| Vitamin A | 3.9mg | 131% | |
| Iron | 480.2mg | 2668% | |
| Calcium | 203.6mg | 20% | |
| Amount Per 100 g | |||
| Calories | 174.57 Kcal (731 kJ) | ||
| Calories from fat | 99.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.08g | 86% | |
|---|---|---|---|
| Cholesterol | 49.94mg | 84% | |
| Sodium | 540.05mg | 114% | |
| Potassium | 216.65mg | 23% | |
| Total Carbs | 4.56g | 8% | |
| Sugars | 2.07g | 42% | |
| Dietary Fiber | 1.81g | 37% | |
| Protein | 12.04g | 122% | |
| Vitamin C | 12.4mg | 105% | |
| Vitamin A | 0.8mg | 131% | |
| Iron | 94.6mg | 2668% | |
| Calcium | 40.1mg | 20% | |
* 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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