Photo: Emiliano Vittoriosi
Slow-Cooked Lamb with Sage and Pearl Barley
14 ingredients
Serves 4 to 6
openrecipes
Estimated Nutrition (whole recipe, rough)
890
Calories
63g
Protein
40g
Fat
66g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Barley | 1 cup cooked (157g) | 193 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Almond | 1 almond (1.2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 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
- 1 shoulder of young lamb
- 4 carrots
- 2 stalks of celery
- 4 red onions
- 4 splashes olive oil
- 3 squashed garlic cloves
- 12 sage leaves
- 8 peppercorns
- 1 1/4 cups red wine
- 1 1/4 cups chicken stock
- 3/4 cup of pearl barley
- salt
- 12 fresh almonds
- freshly ground black pepper
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