Photo: Anna Pelzer
Stuffed lamb, cheesy vegetable parcels and melon and date salad
36 ingredients
1 hr + 1 hr
Serves 4
openrecipes
Try stuffing lamb steaks with this combination of fresh herbs, fragrant spices, spinach and breadcrumbs.
Estimated Nutrition (whole recipe, rough)
1742
Calories
72g
Protein
85g
Fat
182g
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 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Apricot | 1 medium (35g) | 17 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Cider | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Pastry | not in our table | 0 |
| Manchego | not in our table | 0 |
| Seed | not in our table | 0 |
| Melon | 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
- 2 lamb
- salt and freshly ground black pepper
- 225g/8oz butter
- 1 large onion
- 1 garlic
- 110g/4oz ready-to-eat dried apricots
- 1 free-range egg
- 1 large bunch fresh coriander
- 1 large bunch fresh flatleaf parsley
- 1 lime
- ground nutmeg
- 50g/2oz fresh soft breadcrumbs
- 250g/9oz fresh young spinach
- 1 green eating apple
- 1 large tomato
- light vegetable oil
- 600ml/1 pint flat cider
- 1 large glass lamb stock
- 1 large bunch fresh mint
- 50g/2oz butter, plus extra melted butter for coating the filo pastry
- 2 cauliflower
- 2 broccoli
- salt and freshly ground black pepper
- 175g/6oz parmesan
- 175g/6oz Gruyère
- 175g/6oz Manchego
- 50g/2oz mustard seeds
- 8 sheets filo pastry
- 175g/6oz pitted dates
- 8 rashers streaky bacon
- 110g/4oz pine nuts
- ½ sweet Galia melon
- large bunch fresh watercress
- 125g/4½oz fresh spinach
- 2 tbsp olive oil
- 4fl oz balsamic vinegar
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