Sumac Lamb Cutlets With Carrot & Beetroot Salad Recipe
Recipe By Taste
Spicy lamb and salad is just the ticket for your mid-week meal.
4.1
27 Rating -
Rate
Non Vegdiet
40minstotal
30minsPrep
10minsCook
40m.total
30m.Prep
10m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Sumac Lamb Cutlets With Carrot & Beetroot Salad Recipe
- 1/4 Beetroot bulb, ends trimmed, peeled, coarsely grated
- 1/4 tablespoon Red wine vinegar
- 1/4 Carrot, peeled, grated
- 1/4 tablespoon Extra virgin olive oil
- 11.25 gram Currants
- 1/2 tablespoon Fresh orange juice
- 62.50 milliliter Water
- 47.50 gram Couscous
- 15 milliliter Fresh lemon juice
- 0.06 cup Coarsely chopped fresh continental parsley
- 0.38 tablespoon Toasted Slivered Almonds
- 3 Lamb cutlets, excess fat trimmed
- As required Olive Oil Spray
- As required Ground sumac, to season
Nutrition
value
value
93
calories per serving
7 g Fat2 g Protein5 g Carbs2 g FiberOther
Current Totals
- Fat7g
- Protein2g
- Carbs5g
- Fiber2g
MacroNutrients
- Carbs5g
- Protein2g
- Fiber2g
Fats
- Fat7g
Vitamins & Minerals
- Calcium56mg
- Iron1mg
- Vitamin A789mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B930mcg
- Vitamin B120mcg
- Vitamin C46mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium29mg
- Manganese< 1mg
- Phosphorus47mg
- Selenium1mcg
- Zinc< 1mg
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