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North African Desert Grilled Lamb Cutlets

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.3763
Energy (kCal)571.8465
Carbohydrates (g)22.0526
Total fats (g)54.5521
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare your outdoor grill or barbecue. Charcoal is best. Light it and have it ready to grill the meat. | 2. Salt and pepper the cutlets. Put them on the hot grill. | 3. Skin the garlic, and mince it. Mince the peppers, and mix with the garlic. | 4. When the meat is three quarters cooked, drizzle the cutlets with olive oil, spoon the minced garlic and pappers onto them, then place the sprigs of herbs on top. Use more or less of the herbs, as you like. | 5. Cover, and let it steam and cook in this aromatic blend for two minutes. Serve with salad, tomaotoes, rice or couscous. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb cutlet 8 - - - -
    green pepper 2 47.6 11.0432 2.0468 0.4046
    onion 1 44.0 10.274000000000001 1.21 0.11
    garlic clove 4 - - - -
    thyme 3 -5 0.0 0.0 0.0 0.0
    rosemary 2 -3 0.0 0.0 0.0 0.0
    salt 1 teaspoon - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    olive oil 1/4 cup 477.36 0.0 0.0 54.0

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



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