Photo: Emiliano Vittoriosi
Rump and braised neck of lamb, goats' cheese and twenty vegetables
46 ingredients
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
1348
Calories
86g
Protein
63g
Fat
125g
Carbs
Counts 27 of 31 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 27 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Peas | 1/2 cup (72g) | 62 |
| Artichoke | 1 medium (128g) | 60 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Star Anise | not in our table | 0 |
| Broad Bean | 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 tbsp olive oil
- 4 x 250g/9oz aged rump
- salt and freshly ground black pepper
- few sprigs fresh rosemary
- 1 tbsp olive oil
- 100g/3½oz lamb neck
- 1 garlic
- few sprigs fresh rosemary
- 750ml/1½ pints brown chicken stock
- sea salt and crushed coriander seeds
- 8 vine tomatoes
- sea salt and crushed coriander seeds
- 2 tbsp olive oil
- 1 garlic
- small piece root ginger
- 1 stalk lemongrass
- 300ml/10½fl oz hot chicken stock
- 1 small cauliflower
- 25g/1oz butter
- 2 tbsp olive oil
- 4 banana shallots
- 600ml/1 pint hot chicken stock
- 1 stick cinnamon
- 3-4 cardamom
- 1 tsp cumin
- 1 star anise
- 1 tsp coriander seeds
- 250ml/8fl oz treacle
- 4 baby violet artichokes
- ½ lemon
- olive oil
- salt
- 100g/3½oz fresh broad beans
- 100g/3½oz fresh peas
- 100g/3½oz unsalted butter
- salt
- 100g/3½oz green beans
- 1 spring onion
- 50g/1¾oz baby spinach
- 100g/3½oz ash rind goats' cheese
- 1-2 tsp caster sugar
- 50g/1¾oz black trompette mushrooms
- 1 organic carrot
- 1 courgette
- 1 small bulb fennel
- 200ml/7fl oz hot lamb jus, for drizzling
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