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Ingredientes
- 3 Tbsp. Dijon mustard
- 1 Tbsp. Plain flour
- 1 Tbsp. Soy sauce
- 1 Tbsp. Warm chilli sauce
- 1 Tbsp. Extra virgin olive oil
- 2 tsp Finely minced fresh rosemary
- 1/2 tsp Salt
- 1/2 tsp Freshly grnd black pepper
- 2 kg Butterflied leg of lamb
Direcciones
- 1 Mix together the mustard, flour, soy sauce, chilli sauce, extra virgin 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 min, turning every 10-15 min till crusty and browned on the surface but still a bit pink in the centre.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 10g | |
| Recipe makes 10 servings | |
| Calories 20 | |
| Calories from Fat 14 | 70% |
| Total Fat 1.59g | 2% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 267mg | 11% |
| Potassium 16mg | 0% |
| Total Carbs 1.19g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.07g | 0% |
| Protein 0.42g | 1% |
