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.
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Serving Size: 1 Serving (887g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 816 | ||
Calories from Fat: 501 (61%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 816
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