Photo: Emiliano Vittoriosi
Lamb fillet wrapped in brik pastry with tomato 'confit', artichokes and lamb jus
24 ingredients
2 hr + 30 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
859
Calories
61g
Protein
57g
Fat
26g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Globe Artichoke | 1 medium (128g) | 60 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Chervil | not in our table | 0 |
| Pastry | 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
- 150g/5oz unsalted butter
- 2 sprigs chervil
- 2 sprigs tarragon
- 2 fresh anchovy fillets, roughly chopped
- 1 garlic
- ½ lemon
- 4 x 200g/7oz lamb fillets
- freshly ground black pepper
- 4 sheets brik pastry (available in specialist North African stores or online, alternatively use filo pastry
- 110g/4oz clarified butter
- , for deep fat frying vegetable oil
- 4 large globe artichokes
- ½ lemon
- 50g/2oz butter
- 1 tbsp olive oil
- 1 garlic
- 2 sprigs chervil
- salt and freshly ground black pepper
- 50g/2oz butter
- 1 tbsp olive oil
- 110ml/4fl oz ready-made lamb jus or reduced lamb stock
- 2 tbsp sherry vinegar
- 4 tbsp olive oil
- 2 ripe tomatoes, halved lengthways
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