Photo: Amirali Mirhashemian
Estimated Nutrition (whole recipe, rough)
832
Calories
43g
Protein
72g
Fat
8g
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 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Blue Cheese | 1 oz (28g) | 100 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | 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
- 3/4 cup fresh flat-leaf parsley leaves
- 1/4 cup fresh mint leaves
- 3 garlic cloves, coarsely chopped
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmigiano-Reggiano
- cheese
- 2 Tbs. pine nuts
- 1/2 tsp. salt
- 6 oz. blue cheese, such as Point Reyes
- Farmstead Blue, at room temperature
- 3 lb. ground lamb
- 3 Tbs. finely chopped fresh flat-leaf parsley
- 2 tsp. finely chopped fresh rosemary
- Kosher salt and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes