Photo: Emiliano Vittoriosi
Lamb rump with roasted onion squash and salsa verde
22 ingredients
2 hr + 1 hr
Serves 4
openrecipes
This impressive autumn roast lamb is pepped up with a saltily strident salsa verde.
Estimated Nutrition (whole recipe, rough)
710
Calories
58g
Protein
46g
Fat
20g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Peppermint | not in our table | 0 |
| Marjoram | 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 lemons, juice only
- 75ml/3fl oz olive oil
- 6 garlic
- 2 tbsp chopped fresh rosemary
- 4 lamb rumps
- and freshly ground saltblack pepper
- 50g/2oz fresh flatleaf parsley
- 25g/1oz rocket
- 15g/½oz fresh mint
- 15g/½oz fresh marjoram
- 4-6 tbsp olive oil (to cover the herbs
- ¼ garlic
- 1½ tbsp capers
- 6 anchovy fillets
- 1 tbsp Dijon mustard
- and freshly ground saltblack pepper
- 4 onion squashsquash
- 35ml/1¼fl oz olive oil
- 1 tsp fresh thyme
- 1 garlic
- 800g/1lb 12oz fresh spinach
- and freshly ground saltblack pepper
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