Photo: Emiliano Vittoriosi
Pot roasted shoulder of lamb with beans, peas and a mint jelly
18 ingredients
Serves 6-8
openrecipes
Lamb shoulder can be fatty so it is well suited to slow roasting where the fat prevents the meat from drying out and the fresh veggies cut through the richness of the meat.
Estimated Nutrition (whole recipe, rough)
737
Calories
32g
Protein
47g
Fat
44g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Peppermint | not in our table | 0 |
| French Bean | 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
- 450g/1lb Demerara sugar
- 3 gelatine
- 150ml/5½fl oz white wine vinegar
- 15g/½oz mint
- 2 tbsp olive oil
- 1.5kg/3lb 5oz boneless lamb shoulder
- 1 onion
- 1 large carrot
- 1 leek
- 2 sticks celery
- 2 garlic
- 4 sprigs fresh rosemary
- 400ml/14fl oz red wine
- 400ml/14fl oz lamb stock
- 25g/1oz butter
- 200g/7oz French beans
- 200g/7oz frozen peas
- 75g/2½oz 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