Photo: Emiliano Vittoriosi
Breast of lamb baked with onions
8 ingredients
30 min
Serves 4
openrecipes
Simon Hopkinson’s slow-cooked lamb marries French technique with English soul for a tempting family dish.
Estimated Nutrition (whole recipe, rough)
679
Calories
56g
Protein
45g
Fat
12g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | 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
- 1.6 kg/3lb 8oz lamb breast
- fine salt and freshly ground white pepper
- 2 tbsp dripping or vegetable oil
- 1.6 kg/3lb 8oz onions
- 1 bay leaf
- 1 tbsp red wine vinegar
- 2-3 tbsp anchovy essenceanchovies
- 2 tbsp chopped fresh parsley
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