Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
858
Calories
68g
Protein
45g
Fat
43g
Carbs
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 1/4 cup sugar
- 3/4 cup kosher salt plus more
- 2 pound bone-in lamb shoulder
- 2 tablespoons vegetable oil
- 4 medium onions, coarsely chopped
- 4 garlic cloves, chopped
- 1 sprig rosemary
- 1 sprig thyme
- 1 bay leaf
- 1 cup dry white wine
- 8 cups low-sodium chicken broth
- 2 large eggs
- 2 garlic cloves
- 3 tablespoons (or more) fresh lemon juice
- 1/2 teaspoons kosher salt plus more
- 3/4 cup vegetable oil
- 1 bunch broccoli, stems reserved for another use, cut into small florets
- Flat-leaf parsley and fresh tarragon leaves (for garnish)
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