Tonight I'm serving this with some grilled asparagus and a beetroot and orange salad to celebrate spring.
Sprinkle lamb with salt and pepper.
Cook over high heat for 3-4 minutes on each side. Remove from pan and set aside to rest.
Put butter and oil in pan and add tomatoes and cook for 3 minutes.
Stir the sugar and basil through.
Place the lamb on washed spinach leaves and top with tomato and juices. Lastly, sprinkle with feta.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (694g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1374 | ||
Calories from Fat: 980 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 108.9g | 145 % | |
Saturated Fat 48.7g | 243 % | |
Monounsaturated Fat 43.5g | ||
Polyunsanturated Fat 8.5g | ||
Cholesterol 340mg | 105 % | |
Sodium 455.4mg | 16 % | |
Potassium 1887.6mg | 50 % | |
Total Carbohydrate 14g | 4 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 10.2g | ||
Protein 81.5g | 116 % | |
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: 1374
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