Try this Saute of Lamb recipe, or contribute your own.
Suggest a better description1 Peel and finely chop the onions. Peel and crush the garlic. Cut the lamb into large cubes. 2 Heat the oil in a saucepan. Fry the meat until golden all over. Remove from the pan, add the onions, garlic and thyme, fry for 2 minutes, stirring with a wooden spoon so that they do not burn. Return the pieces of lamb to the pan, pour in a cup of water, add salt and a twist of the pepper mill. Cover the pan, lower the heat and simmer for 1 hour. 3 Cut off the sandy part of the mushroom stalks, wash and slice the mushrooms, add to the pan. Check seasoning and cook for another 15 minutes. Campanile tip: Serve with mixed vegetables. A lamb is often to be found in butchers corporative coats of arms, and the practice of serving it on Easter Sunday is an old tradition.
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Serving Size: 1 Serving (441g) | ||
Recipe Makes: 4 servings | ||
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Calories: 126 | ||
Calories from Fat: 94 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.4mg | 0 % | |
Potassium 284mg | 7 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 5.7g | ||
Protein 2.6g | 4 % | |
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: 126
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