1. Season lamb with salt and pepper. Seal lamb in a hot pan with olive oil and then allow to rest. Baste top with chermoula. Slice lengthwise diagonally for presentation. To assemble: Stack the mashed potatoes on plate. Arrange the lamb against the side of the stack. Ladle lentil jus around and garnish with some tossed watercress. Sprinkle turmeric around the plate for appearance. Chermoula: 1. Combine all ingredients together in a bowl and set aside. Green Lentil Jus: 1. Braise vegetables in a little olive oil and add cooked lentils. Add jus and adjust seasoning. Mashed Potatoes: 1. Cut peeled potatoes, simmer in lightly salted water until tender. Drain, add butter, cover and stand aside. 2. Mash potatoes, add boiling milk and whip. Season with salt and pepper to taste. Set aside in a warm place. Recipe provided by Jean-Michel Gerst, Executive Sous Chef, Brisbane Hilton. Per serving: 1886 Calories (kcal); 141g Total Fat; (65% calories from fat); 28g Protein; 140g Carbohydrate; 81mg Cholesterol; 413mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 27 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1417g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 685 (80%)|
|Amt Per Serving||% DV|
|Total Fat 76.2g||102 %|
|Saturated Fat 17g||85 %|
|Monounsaturated Fat 46.6g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 37.8mg||12 %|
|Sodium 536.1mg||18 %|
|Potassium 1947.1mg||51 %|
|Total Carbohydrate 43.7g||13 %|
|Dietary Fiber 13.6g||54 %|
|Sugars, other 30.2g|
|Protein 13.9g||20 %|
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Calories per serving: 851
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