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Suggest a better descriptionTHIS IS A LEFTOVER RECIPE TO BE USED WITH THE SPOON LAMB MASTER RECIPE Preheat oven to 350F. In heavy casserole, heat oil and saute onion and garlic until softened and golden, 6-7 minutes. Add tomatoes with their juice, beans (these can be canned), lamb and stock. Season to taste with salt and pepper. Cover and bake for 30 minutes. Garnish with chopped parsley. NOTES : Serve with brussels sprouts; steamed, then sauteed in butter and olive. Sprinkle with gremolata (a mixture of minced garlic, lemon zest and finely chopped parsley). Recipe by: SF Chronicle; Oct. 25, 1995 - WEEKEND COOK Posted to MC-Recipe Digest V1 #981 by Judi Moseley
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Serving Size: 1 Serving (137g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 21 | ||
Calories from Fat: 8 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 40.2mg | 1 % | |
Potassium 47.8mg | 1 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.7g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 21
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