Photo: Emiliano Vittoriosi
Lamb, red wine and rosemary casserole
30 ingredients
1 hr
Serves 4
openrecipes
Cook a hearty and unctuous lamb dish and top it all off with Nick Nairn’s tasty side dishes.
Estimated Nutrition (whole recipe, rough)
1868
Calories
109g
Protein
68g
Fat
201g
Carbs
Counts 21 of 22 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 21 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Redcurrant | 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
- 650g/1lb 7oz boned shoulder of lamb
- 2 tbsp plain white flour, seasoned
- 1 tbsp olive oil
- 25g/1oz butter
- 1 tbsp tomato
- 300ml/½ pint red wine
- 300ml/½ pint chicken and beef stock
- leaves from 1 sprig of fresh rosemary
- 1 garlic
- 1 carrot
- 1 onion
- 2 celery
- salt
- freshly ground black pepper
- 4 large Maris Piper potatoes
- 75ml/2½fl oz fruity olive oil
- plus extra for greasing
- 2 tbsp roughly chopped fresh rosemary
- 1 tbsp roughly chopped fresh thyme
- salt
- freshly ground black pepper
- 50g/2oz butter
- 750g/1lb 10oz red cabbage
- 2 tbsp redcurrant jelly
- 3 tbsp red wine vinegar
- 1 orange
- 250ml/9fl oz ruby port
- salt
- freshly ground black pepper
- 85g/3oz raisins
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