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Dijon Lamb With Herb Lentils and Greens

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)187.1486
Energy (kCal)1664.2507
Carbohydrates (g)25.7521
Total fats (g)88.3711
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Set the oven to 450°F Blanch the chard leaves in plenty of boiling water, drain and set on one side. | 2. Rub the lamb with the mustard. Heat half of the oil in a frying pan and fry the lamb on all sides until browned. | 3. Transfer to the oven and cook for 15 minutes. | 4. Meanwhile, place the lentils in a large saucepan and cover with water. Bring to the boil and simmer for about 20 minutes, until the lentils are cooked. Drain through a fine sieve and refresh under cold running water. | 5. Heat the remaining oil in a frying pan and add the garlic, lentils, herbs and chard and toss well together with the lemon juice. Season to taste. | 6. Spoon a generous helping of lentils and greens in the centre of each plate, top with slices of lamb fillet and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb fillet 2 806.9352 0.0 179.5204 4.5333
    dijon mustard 1 tablespoon 806.9352 0.0 179.5204 4.5333
    olive oil 6 tablespoons 716.04 0.0 0.0 81.0
    french lentil 9 ounces rinsed 134.991 24.1965 7.3863 2.6998
    garlic clove 3 crushed 806.9352 0.0 179.5204 4.5333
    marjoram 1 tablespoon 4.607 1.0295 0.2152 0.1197
    basil leaf 1 tablespoon 806.9352 0.0 179.5204 4.5333
    mint leaf 2 tablespoons 806.9352 0.0 179.5204 4.5333
    swiss chard leaf 1 1/2 1/2 806.9352 0.0 179.5204 4.5333
    lemon juice 1/2 tablespoon 1.6775 0.5261 0.0267 0.0183
    salt black pepper 1 pinch ground 806.9352 0.0 179.5204 4.5333

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



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