Photo: Emiliano Vittoriosi
Mint marinated lamb in red wine and redcurrant jus with parsnip gratin and oven-roasted peppers
19 ingredients
Serves 4
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Estimated Nutrition (whole recipe, rough)
1222
Calories
43g
Protein
54g
Fat
138g
Carbs
Counts 15 of 19 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Sauce | not in our table | 0 |
| Seed | not in our table | 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
- 900g-1.1kg/2-2½lb loin lamb
- 60ml/2 tbsp mint sauce
- 500ml/17fl oz vegetable stock
- 1 large clove garlic
- 5-6 large parsnips
- 1-2 large cloves garlic
- 150-300ml/¼-½ pint double cream
- sprigs of fresh thyme
- knob of butter
- 2 large peppers
- 1 large fennel
- 6 baby plum
- 1-2 cloves garlic
- a few fennel seeds
- to drizzle olive oil
- 1 tbsp flour
- ¼ bottle red wine
- 4 tbsp redcurrant jelly
- salt and 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