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Suggest a better descriptionHeat the oil in a frying pan and cook half the lamb over a moderate heat for 3-4 minutes, turning over halfway. Transfer the lamb to a warmed serving plate, cover with foil and keep in a warm place while cooking the second batch of lamb in the same way. Transfer to the warmed plate. Heat the creme fraiche, beans and mustard in the pan. When bubbling, add the lamb and olives and any juices. Seasoning to taste and simmer for 2 minutes. Serve immediately. Notes Delicious served with creamed potatoes and courgettes. NOTES : Tender pieces of lamb cooked in a creamy sauce with butterbeans, olives and wholegrain mustard.Delicious served with foccacia bread.
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Serving Size: 1 Serving (245g) | ||
Recipe Makes: 4 | ||
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Calories: 386 | ||
Calories from Fat: 206 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.8g | 30 % | |
Saturated Fat 10.5g | 52 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 82.5mg | 25 % | |
Sodium 585.9mg | 20 % | |
Potassium 595.7mg | 16 % | |
Total Carbohydrate 16.6g | 5 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 11g | ||
Protein 27.8g | 40 % | |
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: 386
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