Photo: Emiliano Vittoriosi
Lamb loin with baby carrots, asparagus wrapped in prosciutto and fondant potatoes
20 ingredients
30 min + 1 hr
Serves 4
openrecipes
This pretty main course will bring a palette of bright spring colours to your plate, and delight the palate.
Estimated Nutrition (whole recipe, rough)
1167
Calories
84g
Protein
65g
Fat
61g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Lamb | 100g cooked | 294 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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
- 600ml/20fl oz chicken stock
- few sprigs fresh thyme
- 2 bay leaves
- and freshly ground saltblack pepper
- 4 small Maris Piper potatoes
- 12 asparagus
- 12 slices prosciutto
- few sprigs fresh mint
- 2 lamb loin
- and freshly ground saltblack pepper
- 2 knobs of butter
- 1 tbsp duck fat
- 12 baby carrots
- knob of butter
- ½ onion
- 50ml/2fl oz Madeira
- 400ml/14fl oz chicken stock
- 1-2 sprigs fresh thyme
- 1 bay leaf
- and freshly ground saltblack pepper
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