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Ingredientes
- 1 x ham or possibly beef soup bone
- 1 c. dry green split peas
- 2 med onions, cut up
- 1/2 med head lettuce, cut up
- 1 tsp salt
- 1 1/2 quart water
- 4 x lamb steaks, shoulder or possibly leg chops,, 3/4-inch thick
- 1 x salt and pepper to taste
Direcciones
- In a Dutch oven or possibly stew pot, place the soup bone, split peas, onion, lettuce, salt, and water. Cover and simmer over low heat for two hrs. Meanwhile, season the lamb steaks with salt and pepper and brown well in a skille. When the peas are tender, remove the soup bone and add in the lamb to the vegetables; cook about 30 min longer. Place the meat and vegetables in a tureen, pour the "gravy"
- over all.
- Makes 4 to 6 servings.
- BULLOCK, Helen Duprey
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 463g | |
| Recipe makes 4 servings | |
| Calories 189 | |
| Calories from Fat 5 | 3% |
| Total Fat 0.64g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 607mg | 25% |
| Potassium 571mg | 16% |
| Total Carbs 34.55g | 9% |
| Dietary Fiber 13.5g | 45% |
| Sugars 6.08g | 4% |
| Protein 12.75g | 20% |
