Photo: Emiliano Vittoriosi
Roast fillet of lamb with pan-fried tomatoes, aubergine and courgette and sauce vierge
16 ingredients
30 min + 30 min
Serves 2
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Estimated Nutrition (whole recipe, rough)
490
Calories
27g
Protein
35g
Fat
19g
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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | 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 x 200g/7oz lamb fillet
- salt and freshly ground black pepper
- 2 sprigs fresh rosemary
- 1 tbsp olive oil
- 2 garlic
- 2 plum
- 2 courgettes
- 1 small aubergine
- 2-3 tbsp olive oil
- salt and freshly ground black pepper
- 110ml/4fl oz olive oil
- 1 lime
- 2 tomatoes, peeled, seeds
- 1 small sprig fresh rosemary
- salt and freshly ground black pepper
- 1 small bunch rocket
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