| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 10 | Servings | ||
INGREDIENTS
| 3 | T | Dijon mustard |
| 1 | T | Plain flour |
| 1 | T | Soy sauce |
| 1 | T | Hot chilli sauce |
| 1 | T | Olive oil |
| 2 | t | Finely chopped fresh |
| rosemary | ||
| 1/2 | t | Salt |
| 1/2 | t | Freshly ground black pepper |
| 2 | kg | Butterflied leg of lamb |
INSTRUCTIONS
Mix together the mustard, flour, soy sauce, chilli sauce, olive oil, rosemary, salt and pepper to make a smooth, thick paste. 2 Smear the paste all over the lamb and cook on medium coals for 40 minutes, turning every 10-15 minutes until crusty and browned on the surface but still a bit pink in the centre. Converted by MC_Buster. Per serving: 17 Calories (kcal); 2g Total Fat; (80% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 266mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Ainsley's Meals In Minutes Converted by MM_Buster v2.0n.
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“Jesus, what happened to your hands?#Little girl”
Nutrition (calculated from recipe ingredients)
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Calories: 424
Calories From Fat: 257
Total Fat: 28.6g
Cholesterol: 134mg
Sodium: 364.3mg
Potassium: 534.2mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: 37.6g