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Suggest a better description1. Fry the peppers, shallot, courgette, aubergine and garlic in the olive oil separately until soft. 2. Add the basil and half of the tomato puree. Season. 3. Place the mixture in a metal ring, patting it down so it will hold together when the ring is removed. 4. Fry the Lamb in olive oil until brown. Add a clove of garlic and some thyme. 5. Roast in a hot oven for 8 minutes. Allow to rest in a pan for a further 3 - 4 minutes. 6. Add half a tablespoon of water to the frying pan along with the tapenade, tomato puree and the chopped rosemary. 7. Plaice tian on plate (remove rign). Slice the lamb in 1/2 lengthways and place on plate. Thicken juice with butter, season. Serve with minted new potatoes. NOTES : Chef:Aaron Patterson
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 4 servings | ||
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Calories: 74 | ||
Calories from Fat: 71 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 13.4mg | 4 % | |
Sodium 38.4mg | 1 % | |
Potassium 38.6mg | 1 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.8g | ||
Protein 0.2g | 0 % | |
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: 74
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