Fall
1. Preheat the oven to 450. In a large roasting pan, toss the peppers, onion, hallouni, and crushed red pepper with 2 1/2 tablespoons of the olive oil. Season with salt and pepper.
2. In a medium bowl, knead the lamb withthe cumin, cinnamon, cloves, 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of black pepper and form into four 4 inch patties. Arrange the patties over teh vegetables and rub lightly withthe remaining 1/2 tablespoon of olive oil. Roast for aboout 25 minutes, until the vegetables are very tender and teh patties are cooked through. Sprinkle the parsley on top and serve with warm pita.
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Serving Size: 1 Serving (401g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 580 | ||
Calories from Fat: 407 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.3g | 60 % | |
Saturated Fat 18g | 90 % | |
Monounsaturated Fat 20g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 124.2mg | 38 % | |
Sodium 112.4mg | 4 % | |
Potassium 680mg | 18 % | |
Total Carbohydrate 12.1g | 4 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 9.3g | ||
Protein 29.9g | 43 % | |
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: 580
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