Photo: David Holifield
Canon of lamb with black pudding, minted pea purée and wild garlic potato cakes
19 ingredients
30 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
912
Calories
60g
Protein
48g
Fat
53g
Carbs
Counts 11 of 15 ingredients — the other 4 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 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Rapeseed Oil | not in our table | 0 |
| Pudding | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Redcurrant | 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
- 4 boneless loins of lamb
- salt and freshly ground black pepper
- about 4-5 tbsp rapeseed oil
- 200g/7oz black pudding
- 100g/4oz caul fat
- 200g/7oz lamb sweetbreads
- 800g/1lb 12oz floury potatoes, such as Dunbar Standards, peeled
- salt and freshly ground black pepper
- 100g/4oz wild garlic
- about 2 tbsp rapeseed oil
- 200g/7oz freshly shelled peas
- 4 sprigs mint
- 300ml/½ pint red wine
- 1 tbsp roughly chopped rosemary
- 1 tbsp roughly chopped thyme
- 2 garlic
- 300ml/½ pint brown beef stock
- 4 tbsp redcurrant jelly
- 60g/2½oz chilled salted butter
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