Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 x lamb, loin with flap left on
- 1 c. spinach, frzn
- 1 c. mushrooms
- 1/2 c. fresh breadcrumbs
- 1 tsp rosemary salt, pepper
- 1/2 Tbsp. butter
Direcciones
- Defrost and squeeze excess moisture from spinach.
- Chop roughly.
- Dice mushrooms and saute/fry in butter 2-3 min to soften.
- Mix mushrooms, spinach, breadcrumbs, rosemary, salt and pepper.
- To prepare lamb, remove excess fat from the inside (meaty surface) of the loins and cut away some of the fat from the outside. Stuff with spinach mix, roll and tie at 5 cm intervals.
- Place in roasting pan (no additional fat or possibly oil should be added) and roast at 180C (350F) for approximately 1 hour.
- Serve with Provencal Sauce.
- Serves eight.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 4 servings | |
| Calories 81 | |
| Calories from Fat 21 | 26% |
| Total Fat 2.44g | 3% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 139mg | 6% |
| Potassium 216mg | 6% |
| Total Carbs 11.92g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.37g | 1% |
| Protein 3.76g | 6% |
