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Lamb Chops With Two Olive Cream Sauces - Provence

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.9664
Energy (kCal)517.905
Carbohydrates (g)13.0806
Total fats (g)43.5278
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Take two saucepans. | 2. Put the green olives in one saucepan with 1 1/2 oz cream, a little salt and a little pepper. | 3. Put the black olives into a saucepan with 1 1/2 oz cream, a little salt and a little pepper. | 4. Heat these two saucepans, stirring from time to time. The cream should infuse the olive flavors. | 5. Heat a large frying pan until it is good and hot. Melt the butter, and add the lamb chops. Cook each side 3 - 4 minutes. Sprinkle with salt and pepper at the end. | 6. Place 2 chops each on 2 plates. | 7. Garnish with the green and black olives that you lift out of the saucepans. | 8. Pour the cream onto the chops. There should be enough from the green batch for 2 chops, and enough from the black batch for 2 chops. | 9. Sprinkle fresh rosemary and thyme on the sauce, as well as some very finely cut black olives. | 10. This would go well with a cooked tomato dish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb chop 4 75.65 0.0 16.83 0.425
    green olive 3 ounces 75.65 0.0 16.83 0.425
    black olive 3 ounces 75.65 0.0 16.83 0.425
    cream 3 ounces 280.66 5.6557 3.0873 29.4948
    rosemary 1 sprig - - - -
    thyme 1 sprig - - - -
    salt pepper 75.65 0.0 16.83 0.425
    butter 1 ounce 161.595 7.4249 5.0491 13.607999999999999

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



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