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Add a photoRaciónes: 6
Ingredientes
- 1 x Saddle of lamb, boned
- 2 piece crystallised ginger
- 2 x Garlic cloves
- 6 x Figs
- 4 x Apricots
- 1 ounce Parsley
- 3 ounce Breadcrumbs
- 1 x Egg yolk
- Â Â Seasoning
- Â Â Honey for glazing
- 2 sprg Rosemary, finely minced
Direcciones
- Preheat the oven 200C/400F.
- Place the garlic, parsley and breadcrumbs into a food processor and mix thoroughly. Dice the ginger, fig and apricot and place into a bowl and the finely minced Rosemary.
- Add in the breadcrumbs mix and mix by hand.
- Add in the seasoning and egg.
- Fill the centre of the saddle with the mix carefully roll then tie.
- Seal meat in a warm pan and remove.
- Add in the root vegetable and brown lightly. Place the root veg into a roasting tray then place the lamb on top.
- Place into a preheated oven approx 200C/400F for 15 min, then reduce the heat.
- Baste with the honey.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 6 servings | |
| Calories 124 | |
| Calories from Fat 10 | 8% |
| Total Fat 1.19g | 1% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 108mg | 5% |
| Potassium 240mg | 7% |
| Total Carbs 27.23g | 7% |
| Dietary Fiber 3.2g | 11% |
| Sugars 14.81g | 10% |
| Protein 2.82g | 5% |
