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Lamb Menestra

Created by All Foods Natural, Sunday, 04 November 2007

Description

This version of the Spanish dish is a meal on its own. To serve as an appetizer, halve the meat or just skip it. You can also change the vegetables to suit your taste.

Ingredients

At a glance

Cuisine

Ingredients

Difficulty

Course/Dish

Seasonal Eating

Meal Time

Special Diets

Serves

2 lb shoulder or leg of lamb meat, cut into neat pieces - also good on the bone
1 cup artichoke hearts, halved
1 cup trimmed and washed Brussels sprouts
1 cup shelled broad beans - just top and tail and keep them on the shell if very young and tender
2 cups shelled peas
2 cups cauliflower florets
1 Tbs flour
1/2 tsp paprika
1 medium onion, minced
1/2 cup white wine
1 bay leaf
1/3 cup olive oil
2 cups diced potatoes

Methods/steps

Heat up the oil in a big pan over a medium low heat. Fry the onion gently until soft and translucent, 5 to 6 minutes.
Add the meat. Fry until light golden brown, turning often.
Add vegetables, sautee on medium-low heat until they start to soften, 10 to 15 minutes.
Add paprika, and flour, cook a further 1 to 2 minutes.
Add the wine, stir and just cover with water. Add the bay leaf, season. Bring slowly to the boil, lower heat, cover pan and simmer gently for 1 hour or until meat is tender.
Minutes before finishing, fry potatoes. Add just before serving.

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.


Amount Per Serving
Calories		475.76
Calories From Fat (38%)		182.70
		% Daily Value
Total Fat 20.20g		31%
Saturated Fat 4.47g		22%
Cholesterol 99.79mg		33%
Sodium 268.86mg		11%
Potassium 1262.56mg		36%
Carbohydrates 32.43g		11%
Dietary Fiber 7.53g		30%
Sugar 4.47g
Sugar Alcohols 0.00g
Net Carbohydrates 24.91g
Protein 38.91g		78%

Additional Tips

For a gluten free diet, use corn flour to thicken the sauce.

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