Photo: Jason Leung
Estimated Nutrition (whole recipe, rough)
638
Calories
34g
Protein
36g
Fat
51g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 2 garlic cloves, smashed
- 1 Turkish or 1/2 California bay leaf
- 1/2 teaspoon fennel seeds
- 2 (3-by 1-inch) strips orange zest
- 1 medium onion, thinly sliced
- 1 (14-to 15-ounces) can diced fire-roasted tomatoes
- 1 (14-ounces) can artichoke hearts, drained and quartered
- 1/2 cup pitted Kalamata olives, coarsely chopped
- 1 (2-pounds) boneless top round lamb roast
- Equipment: a large (2-burner) grill pan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes