Estimated Nutrition (whole recipe, rough)
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pear | 1 medium (178g) | 101 |
| Cooked Apple | 1 medium (182g) | 95 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Peppermint | 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
- =
- Marinade
- 1/2 kg boneless lamb in 1 piece
- 1 tsp garlic paste
- 2 tbsp lemon juice
- 1 tsp ginger powder
- 1 tsp mustard powder
- salt and pepper
- 3 tbsp oil
- Salad
- 1 shredded lettuce
- 1 sliced cucumber
- 1 sliced bell pepper
- 1 pear - halved, cored and peeled
- 1 tbsp shredded spring onions
- 1 avocado- peeled and sliced
- Dressing
- 100 ml yoghurt
- 2 tsp chopped mint
- 1 tbsp - sweetened, cooked apple puree
- 1 tsp honey
- salt and pepper
- mint sprigs to garnish
- =
Directions
Arrange lamb in a tray. Cover with garlic, lemon juice, seasoning with ginger, salt and pepper and mustard powder. Allow it to marinate for 3-4 hours. Heat oil until smoking. Seal meat in oil. Roast at 200 degrees C until tender. Remove from oven. Arrange all salad ingredients on a plate. Top with lamb. Now whisk together dressing ingredients. Season and pour over the salad before serving.