Photo: Emiliano Vittoriosi
Easter Lamb
14 ingredients
Serves 4
openrecipes
An elegant dish of spring lamb cooked with baby Chantenay carrots and baby onions, in gravy and served with buttery celeriac mash.
Estimated Nutrition (whole recipe, rough)
1535
Calories
71g
Protein
68g
Fat
151g
Carbs
Counts 13 of 14 ingredients — the other 1 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Celeriac | 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
- 1 medium celeriac, peeled and in chunks
- 1 large potato, peeled and in chunks
- salt and freshly ground black pepper
- 450g/1lb baby Chantenay carrots
- 50g/2oz butter
- 4 tbsp double cream
- 2 tbsp oil
- 12 shallots, peeled
- 12 French trimmed lamb cutlets
- For the gravy:
- 1 tbsp plain flour
- 1 wine glass red wine
- 2 tsp Grey Poupon Dijon Mustard
- 150ml/ 1/4pt beef stock
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes