Lamb Cutlets With Caponata & Rosemary Potatoes Recipe
Recipe By Taste
Twist traditional ingredients into fresh combinations to create fantastic modern italian fare.
4.4
16 Rating -
Rate
Non Vegdiet
1hr 45minstotal
40minsPrep
1hr 5minsCook
1hr 45m.total
40m.Prep
1hr 5m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Lamb Cutlets With Caponata & Rosemary Potatoes Recipe
- 1/2 tablespoon Olive oil
- 1.25 piece 1 small eggplant, cut into mm
- 1/4 Red Onion, Finely Chopped
- 1/4 stick Celery trimmed, finely chopped
- 1/2 Garlic Cloves, Finely Chopped
- 20 milliliter Red wine
- 93.75 milliliter Passata
- 31.25 milliliter Water
- 1/2 tablespoon Sultanas
- 0.38 tablespoon Red wine vinegar
- 1/4 tablespoon Baby capers, rinsed, drained
- 1/2 teaspoon Brown sugar
- 0.08 cup Shredded fresh basil
- 3 Lamb cutlets, french trimmed
- As required Olive Oil Spray
- As required Fresh basil leaves, to serve
- 1/4 kilogram Potatoes, peeled
- 15 milliliter Olive oil
- 1.50 Garlic cloves, unpeeled
Nutrition
value
value
422
calories per serving
24 g Fat6 g Protein40 g Carbs12 g FiberOther
Current Totals
- Fat24g
- Protein6g
- Carbs40g
- Fiber12g
MacroNutrients
- Carbs40g
- Protein6g
- Fiber12g
Fats
- Fat24g
Vitamins & Minerals
- Calcium114mg
- Iron4mg
- Vitamin A518mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B996mcg
- Vitamin B12< 1mcg
- Vitamin C83mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium131mg
- Manganese5mg
- Phosphorus158mg
- Selenium4mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste