Photo: Emiliano Vittoriosi
Barbecued lamb with baked squashes, anchovy, capers and brown butter
13 ingredients
30 min + 2 hr
Serves 4 as a main, 6-8 as a tapa
openrecipes
Brown butter adds a delicious nutty flavor to lamb served with chilli-flecked squash and black cabbage.
Estimated Nutrition (whole recipe, rough)
597
Calories
26g
Protein
46g
Fat
22g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Pumpkin | 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
- 700g/1lb 9oz of lamb neck
- , for cooking olive oil
- and sea saltpepper
- 2 butternut squash
- 1 red chilli
- 2 garlic
- 110g/4oz unsalted butter
- 1 tbsp blossom honey
- 1 large head cavolo nero
- extra virgin olive oil
- 30g/1¼oz pickled capers
- ½ lemon
- 4 tinned anchovies
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