Photo: Kevin McCutcheon
Braised lamb, red lentil stew and parsley salad
25 ingredients
30 min
Serves 4
openrecipes
Slow cooked lamb served with a rich lentil stew and parsley salad with a sharp, salty dressing.
Estimated Nutrition (whole recipe, rough)
655
Calories
37g
Protein
36g
Fat
44g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| 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 |
| 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
- 4 lamb shanks
- 1 onion
- 3 garlic
- 1 stick of celery
- 1 carrot
- 3 stalks of rosemary
- 1 tbsp ras-el-hanout
- 200ml/7floz red wine
- 1½ litre/2½ pints lamb stock
- 1 tbsp olive oil
- ½ onion
- 2 garlic
- ½ carrot
- 200g/7oz red lentils
- lamb stock
- salt and freshly ground black pepper
- 1 tbsp chopped parsley
- 1 shallot
- 2 tbsp white wine vinegar
- 110ml/4floz light olive oil
- 8 fillets of anchovies
- 1 tbsp capers
- salt and freshly ground black pepper
- 1 small bunch of parsley
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