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Moroccan Lamb Backstrap

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)91.9927
Energy (kCal)530.4423
Carbohydrates (g)7.7351
Total fats (g)13.6172
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut lamb backstraps into 2cm / 1" strips. | 2. Place lamb and all marindade ingredients into a bowl and mix well using your hands. | 3. Cover and refrigerate for one hour. | 4. Grilling on a BBQ until medium/rare is suggested, although a little longer won't do any harm if you like it a little more done but don't go too overboard. | 5. Serve with a light salad and minted yoghurt. I used Recipe#53979 for the minted yoghurt. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb backstraps 1 pounds 403.4676 0.0 89.7602 2.2667
    cumin 3 teaspoons 23.625 2.7871 1.122 1.403
    paprika 3 teaspoons sweet 19.458 3.7253 0.9757 0.8894
    garlic clove 4 crushed 403.4676 0.0 89.7602 2.2667
    coriander 1 teaspoon dried 0.0767 0.0122 0.0071 0.0017
    parsley 2 teaspoons dried 0.9 0.1582 0.0743 0.0198
    lemon juice 3 teaspoons 3.355 1.0523 0.0534 0.0366
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0
    salt - - - -

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



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