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Lamb Chops With Spring Onion & Mustard Mash

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)836.0875
Energy (kCal)17030.95
Carbohydrates (g)1266.6675
Total fats (g)977.915
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook th epotatoes in simmering, lightly salted water for 8-10 minutes until tender. Cook the shredded cabbage in lightly salted noiling water for 5 minutes & drain well. Meanwhile, melt the butter in a separate pan & cook the spring onions for 2-3 minutes then set aside. | 2. Grill the lamb chops for 5-6 minutes on each side - depending on thickness & how you like them. | 3. Drain the potatoes & return to the pan. Stand over a very low heat for a few minutes to dry off any excess moisture - take care not to burn them. | 4. Add the milk & heat until hot. Add the mustard & season to taste. Mash well, then stir in the spring onions & cabbage. | 5. Serve immediately withthe chops & hot gravy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 800 cut - - - -
    savoy cabbage 1/2 shredded 9.45 2.135 0.7 0.035
    butter 25 2137.5 98.2125 66.7875 180.0
    spring onion 4 trimmed sliced - - - -
    lamb chop 8 - - - -
    milk 100 14884.0 1166.32 768.6 797.88
    grain mustard 1 tablespoon coarse - - - -
    lamb gravy 500 - - - -
    salt pepper - - - -

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



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