Photo: Emiliano Vittoriosi
Heston Blumenthal's lamb and tapenade recipe
14 ingredients
20 min + 15 min
4 people
openrecipes
Lamb and olive is a fantastic combination that's only improved by the anchovies and capers.
Estimated Nutrition (whole recipe, rough)
768
Calories
55g
Protein
59g
Fat
5g
Carbs
Counts 10 of 12 ingredients — the other 2 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 |
| Anchovy | 100g | 210 |
| Grapeseed Oil | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Bean | 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
- 8 pieces lamb (shoulder, loin, rack or leg steaks)
- 200 runner beans, sliced diagonally
- g radishes, quartered
- 12 grapeseed oil
- 80 white wine vinegar
- ml wholegrain mustard
- 20 English mustard
- ml black olives (from brine) drained and washed
- 20 drained capers
- g anchovy fillets in oil
- 1 mint, leaves only
- tsp basil, leaves only
- 340 olive oil
- g lemon; zest and juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes