Photo: Emiliano Vittoriosi
Trio of Welsh lamb with three-root vegetable mash and buttered kale
41 ingredients
30 min
Serves 6-8
openrecipes
Estimated Nutrition (whole recipe, rough)
1717
Calories
89g
Protein
69g
Fat
187g
Carbs
Counts 24 of 27 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 24 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Anchovy | 100g | 210 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Jerusalem Artichoke | 1 medium (128g) | 60 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Shiitake | 1/2 cup (73g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Oyster Mushroom | 1/2 cup sliced (35g) | 15 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Celeriac | 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
- 3-4 tbsp olive oil
- 1 small shoulder of lamb
- sea salt and freshly ground black pepper
- ½ head of garlic
- 2 sprigs chopped fresh rosemary
- 3 anchovy fillets, chopped
- 100ml/3½fl oz white wine
- splash port
- knob of butter
- 1 tbsp butter
- 250g/9oz oyster mushrooms
- 125g/4½oz shiitake mushrooms
- 20g/¾oz dried ceps, rinsed thoroughly, rehydrated in hot water
- 1 onion
- small handful fresh flatleaf parsley
- 1 tsp red wine vinegar
- pinch sugar
- 1 tbsp vegetable oil
- 250g/9oz thin-cut streaky bacon
- 1 whole lamb loin
- sea salt and freshly ground black pepper
- 1-2 tbsp olive oil
- 2 x 4-rib racks of lamb
- 2 tbsp Dijon mustard
- 100g/3½oz white breadcrumbs
- small handful chopped fresh parsley
- small handful chopped fresh mint
- 1 tsp chopped fresh rosemary
- 1-2 tbsp vegetable oil
- 3 garlic
- salt and freshly ground black pepper
- 500g/1lb 2oz celeriac
- 500g/1lb 2oz potatoes, peeled, chopped into 3cm/1¼in cubes
- 500g/1lb 2oz Jerusalem artichokes
- 3-4 tbsp double cream
- pinch freshly grated nutmeg
- sea salt and freshly ground black pepper
- knob butter
- 200g/7oz kale
- knob of butter
- salt and freshly ground black pepper
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