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Lamb Cutlets With Honey, Apricots and Tarragon

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.398
Energy (kCal)473.9367
Carbohydrates (g)30.9441
Total fats (g)33.448
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak the apricots in the stock with the minced tarragon for 3 to 4 hours. | 2. Transfer the apricot mixture to a food processor. | 3. Add 1 teaspoon of the honey, the lemon juice, salt, and pepper, and process until smooth. | 4. Pour into a small saucepan and cook over medium heat for 1 to 2 minutes, or until heated through. | 5. Light a fire in a charcoal grill or preheat a gas grill to medium-high or pre-heat the broiler or counter top grill. | 6. Combine the remaining honey, curry paste, and olive oil in a small bowl. | 7. Brush the mixture over both sides of the lamb cutlets. | 8. Season with salt and pepper. Grill the lamb for 3 minutes on each side for rare and 5 minutes on each side for medium. | 9. To serve, arrange 3 cutlets on each serving plate and spoon the sauce over. | 10. Garnish with tarragon sprigs. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    apricot 2/3 cup chopped 49.6 11.4907 1.4467 0.40299999999999997
    chicken stock 2 cups unsalted 172.8 16.944000000000003 12.095999999999998 5.76
    tarragon 2 tablespoons minced 10.62 1.8079 0.8197 0.2606
    honey 2 1/2 tablespoons - - - -
    lemon juice 2 teaspoons 2.2367 0.7015 0.0356 0.0244
    salt black pepper ground - - - -
    thai curry paste 1 teaspoon - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    lamb cutlet 2 - - - -
    tarragon sprig - - - -

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



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