Photo: Emiliano Vittoriosi
Rack of lamb with lentils & Jack-by-the-hedge sauce
14 ingredients
15 min + 30 min
Serves 4
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This wild cabbage with a mild garlic flavour can be used in place of spinach and makes a great salsa verde to go with meat
Estimated Nutrition (whole recipe, rough)
895
Calories
68g
Protein
51g
Fat
44g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
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 tbsp rapeseed or vegetable oil
- 1 carrot , finely chopped
- 1 onion , finely chopped
- 1 celery stick, finely chopped
- 1 thyme sprig
- 1 bay leaf
- 200g/ 7oz puy lentils
- 500ml/ 18fl oz chicken stock
- 2 racks of lamb (about 320g/11½oz each), trimmed
- knob of butter
- 1 tsp English mustard
- 50g/ 2oz Jack-by-the-hedge , picked and washed or wild garlic leaves
- 150ml/ ¼ pint olive oil
- juice ½ lemon
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