Photo: Emiliano Vittoriosi
Rump of lamb served with a ragoût of peas, carrot and lettuce
12 ingredients
30 min + 30 min
Serves 4
openrecipes
A surprisingly quick recipe for delicious lamb browned on the hob and finished in the oven. Using the same pan to cook the simple vegetable ragoût captures all of the meaty flavours.
Estimated Nutrition (whole recipe, rough)
829
Calories
65g
Protein
54g
Fat
21g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Peas | 1/2 cup (72g) | 62 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
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
- 4 x 175g/6oz rumps of lamb
- and freshly ground saltblack pepper
- 2 tbsp olive oil
- 2 sprigs rosemary
- 1 clove garlic
- 100g/3½oz bacon lardons or pancetta
- 2 carrots
- 500g/1lb 2oz fresh peas
- 150ml/5fl oz chicken stock
- 3 leaves wild garlic
- 1 Little Gem lettuce
- knob of butter
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