Try this Lamb Noisette recipe, or contribute your own.
Suggest a better descriptionRoll the lamb in flour with thyme. Heat approximately a tablespoon of olive oil in a frying pan and seal the lamb for 2-3 minutes. Place the lamb in a very hot oven for 8-10 minutes. Vegetables: While the lamb is cooking fry chopped savoy cabbage in the butter. Fry a selection of minute root vegetables and season with salt and pepper for 4-5 minutes. Place one slice of potato and fry until crisp and brown. Stock: If you want to make your own stock roast the bones from the lamb, drain to remove the fat. To serve, remove the lamb from the oven, remove string and slice. Pour on a little stock. Create a mound of cabbage, balance a slice of potato on top.
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Serving Size: 1 Serving (42g) | ||
Recipe Makes: 1 servings | ||
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Calories: 340 | ||
Calories from Fat: 340 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.5g | 51 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 22.7g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 237.4mg | 8 % | |
Potassium 3.7mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0.1g | 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: 340
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