Photo: Emiliano Vittoriosi
Mini Rack of Lamb with Nutty Beluga Lentils and Sautéed Garlic Spinach
13 ingredients
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Estimated Nutrition (whole recipe, rough)
816
Calories
69g
Protein
39g
Fat
43g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Green Lentil | 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 1/2 tablespoons olive oil
- 1/2 yellow onion, finely chopped
- 1/2 medium carrot, finely chopped
- 1/2 stalk celery, tough fibers removed and finely chopped
- 1 cup Beluga lentils (or French green lentils)
- 1 bay leaf
- 1 cup red wine
- 2 cups chicken stock
- Sea salt and pepper
- 1-pound (4-rib) Frenched rack of lamb, trimmed of all but a thin layer of fat
- 1 tablespoon finely chopped fresh rosemary
- 3 large cloves garlic, sliced
- 4 cups washed and torn spinach
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes