Try this Lamb Cutlets with Chermoula Dip and Roast Corgettes recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 190
2. Slice the zucchini in half, lengthways. Make a paste with the lemon juice, chilli flakes, slat an pepper and 1 tablespoon of the olive oil. Rub the paste over the corgettes, then roast them in the oven for 30 minutes until cooked.
3. To make the chermoula, blend together the herbs, lemon zest, anchovies, olive oil and salt an pepper. Adjust the seasoning if needed.
4. Preheat the grill to high.
5. Rub the lamb cutlets with the remaining olive oil and salt and pepper and grill for 3-4 minutes according to your taste.
6. Top the lamb with the chermoula and serve with the Zucchini and with the rocket and watercress, lightly dresses with olive and the remaining lemon juice.
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Serving Size: 1 Serving (770g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1063 | ||
Calories from Fat: 770 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 85.6g | 114 % | |
Saturated Fat 41.3g | 206 % | |
Monounsaturated Fat 31.7g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 736.4mg | 227 % | |
Sodium 251.6mg | 9 % | |
Potassium 2085.4mg | 55 % | |
Total Carbohydrate 17.9g | 5 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 10.8g | ||
Protein 58g | 83 % | |
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: 1063
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