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Lamb Cutlets With Arugula (Rocket), Bean, Strawberry and Feta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8985.0572
Energy (kCal)193276.0617
Carbohydrates (g)7197.2633
Total fats (g)14651.1265
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place lamb in a shallow dish and drizzle with 100ml oil. | 2. Add the lemon slices, half the mint and season. | 3. Toss to coat, cover and refrigerate for 1 hour. | 4. Whisk remaining oil, vinegar, sugar, mustard, salt and pepper. | 5. Toss together beans, berries, rocket, feta and remaining mint. | 6. Heat a barbecue or chargrill to high and cook lamb, in batches if necessary, 2-3 minutes each side, or until cooked to your liking. | 7. Discard marinade. | 8. Cook lemon slices for 1 minute. | 9. Toss salad with dressing and top with lamb and lemon. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb cutlet 12 french-trimmed - - - -
    olive oil 125 14917.5 0.0 0.0 1687.5
    lemon 2 sliced 2.5617 0.8233 0.0972 0.0265
    mint leaf 1 cup - - - -
    salt pepper - - - -
    raspberry vinegar 2 tablespoons - - - -
    caster sugar 2 teaspoons - - - -
    dijon mustard 1 tablespoon - - - -
    green bean 300 -400 blanched 0.0 0.0 0.0 0.0
    arugula 100 500.0 73.0 51.6 13.2
    strawberry 400 sliced 19456.0 4669.44 407.36 182.4
    feta 400 crumbled 158400.0 2454.0 8526.0 12768.0

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



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