Navarin of Lamb
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
537
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 537 cal. | (26 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.8 mg | (107 %) | ||
| Vitamin K | 19 μg | (32 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 22 mg | (183 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,249 mg | (31 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 419 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ¼ cup sunflower oil
- 3 ⅓ cups Leg of lamb (cut into 5 cm chunks)
- ⅜ cup white wine
- 2 medium carrots (peeled and cut into large batons)
- 3 small Turnip (peeled and quartered)
- 1 large white potato (peeled and cut into large chunks)
- 2 Tbsps all-purpose flour
- 2 cups lamb stock
- rosemary
- ⅔ cup frozen peas
Preparation steps
1.
Heat a large, heavy-based casserole dish over a moderate heat. Add the sunflower oil, then season and sear the lamb, in batches if necessary, until golden brown in colour all over.
2.
Remove from the dish to drain, then add the carrots, turnips and potato and saute for 2-3 minutes, stirring occasionally. Add all the lamb back to the dish and sprinkle the flour on top, stirring well to coat.
3.
Add the wine and let it reduce by half. Cover with the stock, then bring to the boil. Add the rosemary sprigs, then reduce to a simmer, cover, and cook gently for 60-70 minutes until the lamb is soft and tender.
4.
Stir in the frozen peas at this point and allow the dish to come back to a simmer. Remove from heat and adjust the seasoning if necessary. Spoon into shallow soup bowls. Serve immediately.
