Photo: Emiliano Vittoriosi
Crisp lamb breast with wild fennel recipe
20 ingredients
25 min + 2 hr 40 min
4 people
openrecipes
A crisp, tender lamb dish, served with a homemade vinaigrette made from wild fennel, vinegar, shallots, mustard, garlic and soft boiled egg.
Estimated Nutrition (whole recipe, rough)
1088
Calories
49g
Protein
43g
Fat
127g
Carbs
Counts 18 of 19 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 lamb's breast, roughly 1-2kg
- 1 onion cut in half
- 2 carrots left whole
- 1 leek left whole
- 1 celery sticks
- cup bay leaves
- 1 head of garlic cut in half
- cup rosemary sticks
- 1 cold water or lamb stock to cover
- 3 plain flour
- 1 beaten eggs
- cup breadcrumbs
- 100 extra virgin olive oil
- g red wine vinegar
- 2 Dijon mustard
- 200 garlic clove crushed
- g shallot finely diced
- 4 salt and white pepper
- tbsp soft boiled egg cooked for about 6 mins and then cooled rapidly
- 1 finely chopped wild fennel fronds or fresh dill
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes