Photo: Emiliano Vittoriosi
Rack of lamb with sautéed sweetbreads and pomegranate dressing
20 ingredients
2 hr + 1 hr
Serves 2
openrecipes
Estimated Nutrition (whole recipe, rough)
1003
Calories
39g
Protein
61g
Fat
84g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Potato | 1 medium (173g) baked | 161 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Orange | 1 medium (131g) | 62 |
| Carrot | 1 medium (61g) | 25 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 200g/7oz lamb sweetbreads
- 1 tbsp olive oil
- knob of butter
- 3 carrots
- 50g/2oz butter
- salt and freshly ground white pepper
- 4 Maris Piper potatoes, or similar waxy potatoes, peeled, pared to have 6 flat sides, like a barrel
- 400g/14oz unsalted butter
- 3 pomegranates
- 50ml/2fl oz aged balsamic vinegar
- 250ml/9fl oz extra virgin olive oil
- 2 orange
- 2 purple carrots
- 2 yellow carrots
- 100g/3½oz unsalted pistachios
- 1 tbsp olive oil
- knob of butter
- 4-bone rack new season lamb
- salt and freshly ground white pepper
- 1 tbsp vegetable oil
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