Lamb Cannon with Favas

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Lamb Cannon with Favas
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Health Score:
96 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
402
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie402 cal.(19 %)
Protein40 g(41 %)
Fat15 g(13 %)
Carbohydrates26 g(17 %)
Sugar added0 g(0 %)
Roughage6.5 g(22 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E5.9 mg(49 %)
Vitamin K8.6 μg(14 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.8 mg(73 %)
Niacin17.7 mg(148 %)
Vitamin B₆0.6 mg(43 %)
Folate120 μg(40 %)
Pantothenic acid1.3 mg(22 %)
Biotin8.5 μg(19 %)
Vitamin B₁₂3.4 μg(113 %)
Vitamin C73 mg(77 %)
Potassium1,131 mg(28 %)
Calcium61 mg(6 %)
Magnesium109 mg(36 %)
Iron6.2 mg(41 %)
Iodine8 μg(4 %)
Zinc5.2 mg(65 %)
Saturated fatty acids2.8 g
Uric acid318 mg
Cholesterol79 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
18 ozs Rack of lamb (de-boned)
2 Tbsps sunflower oil
3.333 cups Broad bean (shelled)
1.333 cups lamb stock
½ lemon (juiced)
lemons
salt
peppers
parsley (to garnish)
How healthy are the main ingredients?
lemonlemonsaltparsley

Preparation steps

1.
Pre-heat the oven to 200°C | 400F | gas 6.
2.
Brush the fillet of lamb with the sunflower oil then season well. Heat a heatproof frying pan over a moderate heat until hot.
3.
Sear the lamb all over until golden brown in colour, then add the slices of lemon to the pan and transfer to the oven for 8 minutes.
4.
Meanwhile, bring the lamb stock to a simmer in a large saucepan.
5.
Blanche the broad beans in a large saucepan of boiling, salted water for 1 minute. Drain and add to the lamb stock, then adjust the seasoning to taste with salt, pepper and lemon juice.
6.
Remove the lamb and allow to rest covered with aluminium foil for 5 minutes.
7.
Spoon the broad beans and a little of the lamb stock onto serving plates.
8.
Slice some of the lamb fillet and serve on top of the broad beans, along with a few slices of lemon. Garnish with a sprig of parsley before serving.

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