Photo: Emiliano Vittoriosi
Lamb three ways
41 ingredients
30 min
Serves 10
openrecipes
This feast of a recipe includes slow-cooked lamb shoulder, lamb ‘bon bon’ and lamb cutlets served with potato gratin, baby beets and a mint salsa verde, all serving 10!
Estimated Nutrition (whole recipe, rough)
1381
Calories
52g
Protein
59g
Fat
157g
Carbs
Counts 16 of 20 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
| Chard | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Coriander | 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
- 1 x 1.5kg/3lb 5oz lamb shoulder
- salt and freshly ground black pepper
- dash vegetable oil
- 1 onion
- 2 carrots
- few sprigs thyme
- 4 garlic
- 1 bottle red wine
- 500ml/18fl oz lamb stock
- 1 onion
- , for frying olive oil
- 1.5kg/3lb 5oz lamb
- 1 bottle red wine
- 1.2 litres/2 pints lamb stock
- 1 small bunch fresh parsley
- , for dusting plain flour
- 2 free-range eggs
- 100g/3½oz Japanese panko breadcrumbs
- , for deep-fat frying vegetable oil
- 2 racks of lamb
- dash vegetable oil
- 4 raw beetroot
- salt and freshly ground black pepper
- dash vegetable oil
- , for frying butter
- handful of chard/ beetroot
- 1.5kg/3lb 5 oz potatoes
- salt and freshly ground black pepper
- 2 tbsp thyme
- 6 garlic
- 1.8 litres/3 pints double cream
- cooking liquid leftover from the shoulder of lamb and bon bons
- 1 tsp cornflour
- 1 small onion or 2 shallots
- small bunch fresh mint
- small bunch fresh coriander
- small bunch fresh flatleaf parsley
- 1 lemon
- 2 garlic
- olive oil
- salt and 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 bbcfood ·
Recipe sourced from
openrecipes