Photo: Emiliano Vittoriosi
Slow-braised breast of lamb with artichoke purée and purple sprouting broccoli
19 ingredients
Serves 4-6
openrecipes
Estimated Nutrition (whole recipe, rough)
956
Calories
68g
Protein
57g
Fat
50g
Carbs
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Jerusalem Artichoke | 1 medium (128g) | 60 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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 tbsp olive oil
- 25g/1oz butter
- 1.25kg/2½lb breast of lamb, taken off the bone, rolled and tied (you can ask your butcher to do this for you)
- salt and freshly ground black pepper
- 1 onion
- 2 carrots
- 1 leek
- ½ bulb garlic
- 1 sprig fresh rosemary
- 1.25 litres/2½ pints chicken stock, or vegetable stock
- 3 tbsp capers
- 3 tbsp fresh parsley
- 2 tbsp double cream
- 450g/1lb Jerusalem artichokes
- ½ lemon
- 25g/1oz butter
- 25ml/1fl oz double cream
- pinch freshly ground nutmeg
- 300g/10½oz purple sprouting broccoli
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