Try this Lamb with Cranberry Sauce And Cucumber Salsa recipe, or contribute your own.
Suggest a better descriptionPre-heat the oven to 220C, 425F, Gas Mark 7. Spread 1 tbs of the cranberry sauce over the lamb and sprinkle over 2 tsp of the Herbes de Provence. Place in a large roasting tin and bake for 15-20 minutes for a pink appearance, or 20-30 minutes for a more well done appearance. Meanwhile, place the remaining cranberry sauce in a saucepan with 4 tbs water and the remaining Herbes de Provence and bring to the boil. For the cucumber salsa, place the Mint, cucumber, tomatoes and seasoning in a bowl and mix well. Carve the lamb and serve with the cranberry sauce, cucumber salsa, new potatoes and vegetables.
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Serving Size: 1 Serving (26g) | ||
Recipe Makes: 4 servings | ||
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Calories: 39 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 46.3mg | 2 % | |
Potassium 6.8mg | 0 % | |
Total Carbohydrate 10.1g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 9.8g | ||
Protein 0.1g | 0 % | |
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: 39
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