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Lamb With Braised Lentils

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.2407
Energy (kCal)306.8327
Carbohydrates (g)47.288
Total fats (g)1.5745
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix together the lemon rind, rosemary, sage and garlic and rub over the lamb steaks, then squeeze the lemon juice over the lamb steaks. | 2. Heat a large non-stick pan until hot and, over a medium-high heat, add the lamb steaks (and some of the lemon juice that has dripped off them when you transferred them to the pan) and fry for 1 minute on each side. | 3. Remove the lamb from the pan, and set aside. | 4. Add the bacon, onions, carrot and celery to the pan and fry for 2-3 minutes or until they are beginning to soften. | 5. Add the lentils and the stock – and any of the herbs and garlic that didn’t make it into the pan earlier when you were browning the lamb steaks – and, over a high heat, return the lamb to the pan and bring the mixture to the boil. | 6. Reduce to a low-medium heat and simmer gently for 30-40 minutes or until the lentils are tender and most of the stock has been absorbed. | 7. Serve the lamb with potatoes mashed with buttermilk or low-fat milk. If the potatoes have been made ahead of time – and if you like spinach – mix through the mashed potatoes a packet of frozen spinach, which has not only been thawed, and thoroughly-drained but has also had all excess moisture squeezed from it. | 8. Chef's Note: Since I posted this recipe and last made this dish, I have found and posted the most fabulous recipe for vegetable stock, which is now my standard vegetable stock recipe: Vegetable Stock Recipe #135453. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb steak 4 lean 100.8667 0.0 22.44 0.5667
    lemon juice 1 juice grated rind 3.355 1.0523 0.0534 0.0366
    rosemary 1/2 tablespoon chopped 1.1135 0.17600000000000002 0.0281 0.0498
    sage 1/2 tablespoon chopped - - - -
    garlic clove 2 crushed 100.8667 0.0 22.44 0.5667
    back bacon 2 slices smoked chopped 100.8667 0.0 22.44 0.5667
    onion 2 sliced 128.0 29.888 3.52 0.32
    carrot 1 chopped 52.48 12.2624 1.1904 0.3072
    green lentil 250 100.8667 0.0 22.44 0.5667
    vegetable stock 450 ml 21.0175 3.9093 1.0088 0.2942

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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