Photo: Emiliano Vittoriosi
Barbecued lamb with summer slaw and potato wedges
41 ingredients
30 min
Serves 6-8
openrecipes
This is the perfect barbecue recipe: slow-cooked ribs, lamb chops and spiced lamb kebabs served with potato wedges and homemade coleslaw. Remember to soak your wooden skewers in cold water.
Estimated Nutrition (whole recipe, rough)
1395
Calories
82g
Protein
72g
Fat
120g
Carbs
Counts 23 of 27 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 23 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Anchovy | 100g | 210 |
| Pine Nut | 1 oz (28g) | 191 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Asparagus | 6 spears (90g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| White Cabbage | 1 cup shredded (89g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
| Fir | not in our table | 0 |
| Peppermint | 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
- 2 x 250g/9oz racks lamb
- 1 tbsp fennel seeds
- 2 garlic
- 1 tbsp sea salt
- 1 tbsp finely chopped rosemary
- 2 x 400g/14oz lamb rump
- 4 lamb kidneys
- 4 lamb fillets
- fresh bay leaves
- 100ml/3½fl oz extra virgin olive oil
- 75ml/3fl oz rapeseed oil
- 1 tsp Dijon mustard
- 1 garlic
- ½ tbsp mayonnaise
- ½ lemon
- 1½ orange
- 1 tsp salt
- 4 tsp caster sugar
- 200g/7oz white cabbage
- 200g/7oz red cabbage
- 1 bulb fennel
- small bunch asparagus
- 2 carrots
- 1 red onion
- 1 red chilli
- bunch large radishes
- 6 wild garlic
- 75ml/3fl oz rapeseed or vegetable oil
- 1kg/2lb 4oz Pink Fir potatoes
- 2 garlic
- small bunch fresh rosemary
- 4-6 best-end lamb chops
- ½ bunch fresh mint
- bunch fresh parsley
- 1 tbsp pine nuts
- 1 tsp capers
- 1 tbsp red wine vinegar
- 1 tsp lemon juice
- 6 wild garlic
- 2 anchovy fillets
- 150ml/5fl oz rapeseed 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