Here, my Bulletproof lamb gets a Chinese flavor spin with a big cumin kick. A lot of people don’t use cumin regularly because it’s not well known to them. Where I grew up, in New Mexico, we put cumin in many things, including guacamole. I use it here for a dash of flavor and a touch of nostalgia.
Preheat the oven to 320°F.
In a medium saucepan, combine the leek, bok choy, carrots, and water. Cover and cook over medium-low heat until tender, about 10 minutes. Transfer to a large bowl to cool slightly, about 5 minutes.
Add the egg whites, ground lamb, vinegar, ground cumin, cumin seeds, oregano, and sea salt. Mix well to combine. Form into a loaf and place in a 9 x 5 x 2-inch loaf pan.
Bake until just cooked through, 35 to 40 minutes. Let rest in the pan for 10 minutes before slicing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (887g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 501 (61%)|
|Amt Per Serving||% DV|
|Total Fat 55.6g||74 %|
|Saturated Fat 23.4g||117 %|
|Monounsaturated Fat 22.5g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 165.6mg||51 %|
|Sodium 3213mg||111 %|
|Potassium 2169mg||57 %|
|Total Carbohydrate 28.5g||8 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 19.2g|
|Protein 53.6g||77 %|
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Calories per serving: 816
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