Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
677
Calories
34g
Protein
52g
Fat
15g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | not in our table | 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 Tbs. minced garlic
- 1 Tbs. salt
- 1 1/2 tsp. freshly ground black pepper
- 2 Tbs. olive oil
- 1 bone-in leg of lamb, 4 to 5 lb.
- 1 lemon, thinly sliced
- 1 roasted red bell pepper, seeded and cut into
- 1-inch pieces
- 1⁄4 cup dry white wine or vermouth
- 4 egg yolks
- 4 Tbs. (1/2 stick) cold unsalted butter, cut into
- 8 pieces
- 1/2 tsp. salt
- 1/4 tsp. freshly ground white pepper
- 2 tsp. minced fresh mint
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