Directions:
- Marinate lamb cutlets in salt, pepper and extra virgin olive for 45 minutes prior to cooking.
- Heat heavy based saucepan with butter until very hot.
- Add lamb cutlets and cook 45 second each side. Remove and rest in warm place.
- Pour excess oil out of pan and deglaze with lemon juice. Add red wine and finely chopped garlic and rosemary. Reduce for 7 minutes.
- Sautee spinach in butter and garlic. Blanch asparagus.
- After the wine has reduced add finely chopped chocolate and thicken. Pour through a fine sieve to remove rosemary and garlic from sauce.
- Plate spinach, then asparagus on top and crown cutlets around. Drizzle sauce over cutlets.
- Serve and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 330.33 Kcal (1383 kJ) | ||
| Calories from fat | 183.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.37g | 31% | |
|---|---|---|---|
| Cholesterol | 53.75mg | 18% | |
| Sodium | 206.43mg | 9% | |
| Potassium | 1683.23mg | 36% | |
| Total Carbs | 19.15g | 6% | |
| Sugars | 2.54g | 10% | |
| Dietary Fiber | 6.97g | 28% | |
| Protein | 9.73g | 19% | |
| Vitamin C | 84.4mg | 141% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 9.1mg | 51% | |
| Calcium | 296.5mg | 30% | |
| Amount Per 100 g | |||
| Calories | 75.67 Kcal (317 kJ) | ||
| Calories from fat | 42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.67g | 31% | |
|---|---|---|---|
| Cholesterol | 12.31mg | 18% | |
| Sodium | 47.29mg | 9% | |
| Potassium | 385.6mg | 36% | |
| Total Carbs | 4.39g | 6% | |
| Sugars | 0.58g | 10% | |
| Dietary Fiber | 1.6g | 28% | |
| Protein | 2.23g | 19% | |
| Vitamin C | 19.3mg | 141% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 2.1mg | 51% | |
| Calcium | 67.9mg | 30% | |
* 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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