Try this Medallions Dagneau De Lait Aux Epinards Et Champignons recipe, or contribute your own.
Suggest a better descriptionPre-heat oven to 400F. Heat oil in roasting dish, put in garlic and onions and fry, add butter and herbs with lamb and seal until brown. Cook in oven for 10-20 minutes so it remains pink. The bed: Cook the spinach in a saucepan with a little butter and water for 5-6 minutes. Strain excess liquid from cooked spinach, add mushrooms, mix together and keep warm. The sauce: (4 mins - this needs to be done last as you need the cooking juices.) In a small saucepan reduce half a glass of red wine. Remove cooked lamb and pour all cooking juices through a sieve into saucepan with the wine.
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Serving Size: 1 Serving (416g) | ||
Recipe Makes: 1 servings | ||
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Calories: 170 | ||
Calories from Fat: 92 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 186.7mg | 6 % | |
Potassium 1810.2mg | 48 % | |
Total Carbohydrate 15.4g | 5 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 8.7g | ||
Protein 9g | 13 % | |
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: 170
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