Photo: Emiliano Vittoriosi
Pepita crusted Exe Valley lamb served with spiced squash stuffed peppers
11 ingredients
30 min + 10 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
1143
Calories
54g
Protein
49g
Fat
118g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
| Coriander | 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
- ½ cup shelled pumpkin seeds
- 22.5ml/1½tbsp flour
- ¾ cup fresh white breadcrumbs
- 2 tbsp fresh coriander
- seasoning
- 1 tbsp milk
- 1 egg
- oil
- 1 onion
- sprigs of fresh rosemary
- 2x6-bone trimmed rack of Exe Valley lamb
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