Slow Roasted Lamb With Broad Bean Pilaff from Olive Magazine Apr Recipe
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Directions:
- Marinate the lamb in the yoghurt and spices preferably overnight. Wrap in a foil parcel and roast at 150/ gas mark 3 for 3 hours.
- Meanwhile cook the basmati rice in the vegetable stock until cooked, drain of any excess liquid. Stir through the dill, parsley, mint and broad beans.
- Shred the meat (optional) and serve on a flatbread, naan or pitta with more yogurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.54 Kcal (752 kJ) | ||
| Calories from fat | 18.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.01g | 3% | |
|---|---|---|---|
| Cholesterol | 4.49mg | 1% | |
| Sodium | 97.03mg | 4% | |
| Potassium | 180.73mg | 4% | |
| Total Carbs | 36.07g | 12% | |
| Sugars | 2.15g | 9% | |
| Dietary Fiber | 2.98g | 12% | |
| Protein | 5.15g | 10% | |
| Vitamin C | 10mg | 17% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 48.3mg | 268% | |
| Calcium | 82.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 122.09 Kcal (511 kJ) | ||
| Calories from fat | 12.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.37g | 3% | |
|---|---|---|---|
| Cholesterol | 3.05mg | 1% | |
| Sodium | 65.99mg | 4% | |
| Potassium | 122.91mg | 4% | |
| Total Carbs | 24.53g | 12% | |
| Sugars | 1.46g | 9% | |
| Dietary Fiber | 2.03g | 12% | |
| Protein | 3.5g | 10% | |
| Vitamin C | 6.8mg | 17% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 32.9mg | 268% | |
| Calcium | 56.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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