Photo: Emiliano Vittoriosi
Four & thirty braised lamb
12 ingredients
Serves 8
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A sensational Sunday lunch - why not try it for Easter>
Estimated Nutrition (whole recipe, rough)
745
Calories
28g
Protein
60g
Fat
20g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
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
- 1 large leg of British lamb , about 3.5kg/7.25lb
- 2-3 tbsp olive oil
- 1 large leek
- 1 bay leaf
- a few sprigs of fresh thyme
- 2 inner sticks of celery
- 25g butter
- 1 large Spanish onion , cut into small dice
- 1 largish carrot , cut into small dice
- 3 large heads of garlic
- 500ml dry white wine
- 500ml lamb stock or stock made with 2tsp Marigold Swiss vegetable bouillon powder
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes