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Roast Lamb Rump With Flageolet and Spring Veg Ragout
LULU'S NOTES17Ingredients
105Minutes
330Calories
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Ingredients
US|METRIC
4 SERVINGS
- 250 grams flageolet beans
- 1 Tbsp. olive oil (and unsalted butter)
- 800 grams lamb rumps (Gower salt marsh)
- 1 onion (finely diced)
- 1 carrot (large, finely diced)
- 2 sticks celery (finely chopped)
- 1 bay leaf
- thyme (a few sprigs)
- 2 Tbsp. tomato purée
- 200 mL white wine
- 500 mL chicken stock
- 150 grams broad beans (baby, blanched and podded)
- 150 grams frozen peas (defrosted)
- 1 Tbsp. coriander seeds
- 4 Tbsp. extra virgin olive oil
- 2 tomatoes (very ripe, finely chopped)
- 1/2 basil (a small bunch, leaves picked and shredded)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium310mg13% |
| Potassium660mg19% |
| Protein9g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber5g20% |
| Sugars10g |
| Vitamin A80% |
| Vitamin C45% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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