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Suggest a better description1 For the Noisettes: Heat the oil in a frying pan until hot. Season the lamb and seal both sides. Turn the heat down and allow to cook for 8-10 minutes until just done. 2 Grate the courgettes and carrots and slice the mangetout lengthways into strips for the rosti. 3 Blend together the flour and egg to make a batter. Stir in the vegetables and season. Heat the oil in a frying pan. 4 Spoon the mixture into the frying pan to make two rostis. Fry for 1-2 minutes on each side until they are crisp and golden. 5 For the Pesto: Grate the Parmesan and put into a food processor blender with the other ingredients and whiz together to make a coarse paste. 6 Remove the skin from the tomato. To do this, push it onto the end of a fork. 7 Hold in the gas burner until the skin starts to split and peel off. Cut in half and scoop out the seeds with a teaspoon. Cut into small dice. 8 Drain the vegetable rostis and place on the centre of a plate. Place two noisettes on this, place a spoonful of pesto on top and drizzle some around the plate. Spoon the tomato around and decorate with some rocket leaves. Recipe by: Cant Cook Wont Cook
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Serving Size: 1 Serving (432g) | ||
Recipe Makes: 1 servings | ||
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Calories: 714 | ||
Calories from Fat: 496 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.1g | 74 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 30g | ||
Polyunsanturated Fat 11.7g | ||
Cholesterol 233.5mg | 72 % | |
Sodium 655.5mg | 23 % | |
Potassium 804.2mg | 21 % | |
Total Carbohydrate 35.9g | 11 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 31.1g | ||
Protein 22.6g | 32 % | |
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: 714
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