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Moroccan Lamb Fillet (Backstrap)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.0468
Energy (kCal)284.269
Carbohydrates (g)10.0336
Total fats (g)28.1648
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge. | 2. Heat a little oil on a grill plate or fry pan, add lamb and cook each side until browned and cooked as desired. (mine were quite thick and it was about 4-5 Min's a side to get a nice pink center.). | 3. Remove lamb from heat and allow to rest 5 Min's, slice thickly and serve. | 4. Serve lamb over couscous with a mint yogurt sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb fillet 2 -3 0.0 0.0 0.0 0.0
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    garlic clove 3 crushed 0.0 0.0 0.0 0.0
    coriander 1 teaspoon ground 5.364 0.9898 0.2227 0.3199
    parsley flake 1 teaspoon dried 0.0 0.0 0.0 0.0
    cinnamon 1/2 teaspoon - - - -
    ginger 1/2 teaspoon ground 0.8 0.1777 0.0182 0.0075
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    harissa 1/2 teaspoon 0.0 0.0 0.0 0.0
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0

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



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