Photo: Emiliano Vittoriosi
Salt marsh lamb with woodland mushrooms and sorrel
39 ingredients
Serves 4
openrecipes
Equipment: For this recipe, you will need a vacuum-pack machine and a temperature-controlled water bath.
Estimated Nutrition (whole recipe, rough)
1537
Calories
54g
Protein
63g
Fat
189g
Carbs
Counts 24 of 31 ingredients — the other 7 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 24 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Celeriac | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Star Anise | not in our table | 0 |
| Chervil | not in our table | 0 |
| Sorrel | not in our table | 0 |
| Wood | 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
- 3 celery
- 1 leek
- ½ garlic
- 1¼ fennel
- 250g/8¾oz celeriac
- 3 carrots
- 1 onion
- 250ml/8¾fl oz white wine
- ½ bunch fresh tarragon
- ½ bunch fresh thyme
- 1 fresh bay leaf
- small handful fresh parsley
- 5 pink peppercorns
- 5 coriander seeds
- 1 whole star anise
- 4 x 20g/¾oz salt marsh lamb sweetbreads
- salt
- 1 fresh bay leaf
- ½ small onion
- 1 clove
- 2 tbsp vegetable oil
- 1 tsp icing sugar
- 125g/4½oz fresh breadcrumbs
- 3 sprigs fresh marjorammarjoram
- pinch chopped fresh chervil
- salt and freshly ground black pepper
- 2 x 400g/14oz 6-bone rack salt marsh lamb, French trimmed (you can ask your butcher to do this)
- 60g/2¼oz unsalted butter
- 2 tbsp vegetable oil
- 50g/1¾oz English mustard
- 100g/4oz new potatoes
- 15g/½oz unsalted butter
- pinch finely shredded sorrel
- 600g/2½ oz mixed woodland mushrooms
- 15g/½oz butter
- 120ml/4¼fl oz vegetable nage (see above)
- 50g/1¾oz peas
- handful wood sorrel
- handful baby watercress
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