Photo: Emiliano Vittoriosi
Roasted rump of lamb with Mediterranean vegetables, goats' cheese and olives
36 ingredients
2 hr + 2 hr
Serves 4
openrecipes
The abundance of fresh vegetables, from creamy aubergine to crisp fennel, makes this main course a virtuous indulgence.
Estimated Nutrition (whole recipe, rough)
1377
Calories
79g
Protein
57g
Fat
132g
Carbs
Counts 18 of 20 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Vermouth | not in our table | 0 |
| Water | 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
- 1 large aubergine
- 1 bulb garlic
- , for drizzling olive oil
- 12 baby plum tomatoes
- 1 red pepper
- 1 yellow pepper
- 1 lemonzest
- ½-1 tsp mild curry powder
- and freshly ground saltblack pepper
- 1 fennel
- 2 courgettes
- 4 large plum tomatoes
- 200g/7oz Kalamata olives
- 1 tbsp capers
- 1 anchovy fillet
- 1 small bunch fresh basil
- 2-4 tbsp extra virgin olive oil
- 4 x 225g/8oz lamb rump
- and freshly ground saltblack pepper
- 2-3 tbsp olive oil
- 2 shallots
- 1 sprig fresh thyme
- 250ml/9fl oz dry white wine
- 250ml/9fl oz vermouth
- 600ml/1 pint lamb stock
- 50g/2oz self-raising flour
- ½ tsp baking powder
- 40-50ml/2fl oz ice-cold sparkling water
- 4 large whole fresh anchovies
- 1 tbsp plain flour
- , for deep frying vegetable oil
- 225g/8oz goats' cheese
- 2-3 tbsp olive oil
- 25g/1oz white breadcrumbs
- 50g/ 2oz gruyère
- micro basil
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