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Suggest a better descriptionMMMMM---------------------FOR THE LAMB DISH-------------------------- 1 Lamb leg steak; about -115g/4oz 3 Cloves garlic; crushed Grated zest of 2 lemons 1 tb Chopped; fresh mint 55 g Butter 350 g New potatoes; cut in half 2 tb Olive oil 100 ml Double cream 125 ml White wine 1 Courgette; sliced 1 Carrot; coarsely grated 1 pn Nutmeg Salt and pepperMMMMM-------------------FOR THE POACHED PEARS------------------------ 600 ml Red wine 25 g Demerara sugar 1 Cinnamon stick 2 Pears 1 Lemon; juice of 100 ml Greek yoghurt Ground cinnamon; to sprinkle 1 Sprig fresh mint; to -decorate 1 For the Carrot and Courgette Salad: Preheat the grill to high. Halve the cheese horizontally and place on a baking sheet. 2 Season with pepper and grill until starting to brown and melt. Mix together the carrot, courgette and chives. 3 Mix the honey and lime juice and drizzle over the salad. Toss to combine and season. 4 Sit a 10cm cooking ring on a plate and fill with the carrot and courgette salad. Pat down gently and remove the ring. Top with the grilled cheese, drizzle over the oil and serve. 5 For the Lamb Dish: Place the lamb in a shallow dish. Mix together 2 cloves crushed garlic, grated zest of 1 lemon and the chopped mint and spread over the lamb. Allow to marinate for about 5-10 minutes. 6 Heat 25g/1oz butter in a shallow pan. Add the new potatoes and pour on just enough boiling water to almost cover. 7 Add a pinch of salt, cover with a lid and boil the potatoes for 8-12 minutes, stirring occasionally, until tender. 8 When cooked, drain the potatoes. Melt 25g/1oz butter in a pan, add the potatoes and stir to coat. Heat 1 tbsp oil in a frying pan. Add the lamb and cook on a medium-high heat for about five minutes. 9 Turn over and add the cream, wine and remaining lemon zest and garlic. Cook for 5-8 minutes, until cooked to taste. 10 Heat 1 tbsp oil in a frying pan. Grease a 10cm cooking ring and place in a pan. Place the courgettes in the bottom of the ring and fill with the grated carrot. 11 Season with salt, pepper and a pinch of nutmeg. Cook for eight minutes until golden brown and crisp on both sides, turning over halfway through cooking. 12 Put the carrot and courgette cake on a plate with the lamb, pour over the sauce and serve with the potatoes. 13 For the Poached Pears: Pour the wine into a pan. Add the sugar and cinnamon stick, boil and simmer to reduce the liquid by about one third. 14 Halve the pears, scoop out the pips with a teaspoon and core. Add to the pan and simmer very gently for 8-10 minutes, or until the pears are tender. 15 At the end of the cooking time, add the lemon juice to the pan. Serve the poached pears in a dish with some of the red wine sauce. Spoon the yoghurt on top, sprinkle with cinnamon and decorate with a sprig of mint. NOTES : Chef - Ainsley Harriott with Willie Carson Recipe by: Celebrity Ready Steady Cook
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Serving Size: 1 Serving (53g) | ||
Recipe Makes: 2 servings | ||
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Calories: 195 | ||
Calories from Fat: 142 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.8g | 21 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 39.5mg | 12 % | |
Sodium 335.1mg | 12 % | |
Potassium 79.9mg | 2 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.7g | ||
Protein 10.8g | 15 % | |
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: 195
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