Roast Lamb Recipe
Recipe By Good To Know
Hugh fearnley-whittingstall's roast lamb is rolled around an apricot stuffing, then slow cooked for delicious meat that melts in your mouth
5
12 Rating -
Rate
Non Vegdiet
2hr 40minstotal
40minsPrep
2hr Cook
2hr 40m.total
40m.Prep
2hr Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Roast Lamb Recipe
- 0.33 Breasts of lamb, boned, any skin and surplus fat removed
- 0.33-1/2 Fennel bulbs, cut into 6 wedges each
- 0.33 Large onions, cut into 4 wedges each, or 4 small ones, cut in 1/2
- 0.33 Lemons, cut into quarters
- As required A little white wine or water
- As required Sea salt and freshly ground black pepper
- As required For the stuffing
- As required A knob of butter
- 1/2-0.67 Small shallots, chopped
- 1/2 Garlic Cloves, Crushed
- 20.83 gram Fresh Breadcrumbs
- 12.50 gram Dried Apricots, Chopped
- 1/2 Grated zest lemons
- 0.17 tablespoon Thyme leaves
Nutrition
value
value
456
calories per serving
16 g Fat19 g Protein73 g Carbs42 g FiberOther
Current Totals
- Fat16g
- Protein19g
- Carbs73g
- Fiber42g
MacroNutrients
- Carbs73g
- Protein19g
- Fiber42g
Fats
- Fat16g
Vitamins & Minerals
- Calcium1265mg
- Iron22mg
- Vitamin A13mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B927mcg
- Vitamin B12< 1mcg
- Vitamin C27mg
- Vitamin E< 1mg
- Copper1mcg
- Magnesium402mg
- Manganese8mg
- Phosphorus535mg
- Selenium6mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Good To Know