Photo: Emiliano Vittoriosi
Lamb en croûte with redcurrant sauce
9 ingredients
Serves 6
openrecipes
Teaming lamb with sage instead of mint is a clever idea for a festive feast - and you can freeze this dish for up to a month
Estimated Nutrition (whole recipe, rough)
497
Calories
32g
Protein
40g
Fat
2g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Pastry | 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
- 6 lamb neck fillets, each weighing about 140-175g/5-6oz , trimmed
- 1 tbsp olive oil
- 1½ x 375g packs, ready-rolled puff pastry
- 1 egg yolk , whisked with a fork
- leaves of 6 fresh sage sprigs, chopped
- 227g jar redcurrant jelly
- 200ml port
- 2 sprigs fresh rosemary
- 1 egg yolk , whisked with a fork
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