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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Heat one tablespoon of oil in a large, non-stick frying pan over medium-high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Remove to a plate. Cover with foil and set aside. | 2. 2. Reduce heat to medium. Add onion to pan. Cook, stirring occasionally, for 3 minutes. Add wine. Cook for 1 minute or until liquid has nearly evaporated. Add chutney, passata, stock and rosemary. Season with salt and pepper. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 10 minutes or until sauce thickens. | 3. 3. Return lamb to pan with peas. Cook for a further 5 minutes or until lamb is heated through and peas are tender. Serve with risoni. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
lamb loin chop	12		trimmed	-	-	-	-
brown onion	1		sliced	-	-	-	-
white wine	1/2	cup		-	-	-	-
fruit chutney	250			-	-	-	-
italian tomato passata	1	cup		-	-	-	-
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
rosemary	2	teaspoons	chopped	1.834	0.2898	0.0463	0.08199999999999999
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
pasta			cooked	-	-	-	-

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