Directions:
- In a large saucepan on medium heat, add butter and sweat the onions. Season with five spice, salt and pepper. Deglaze with vinegar and add spinach and cream. Cook on low heat to reduce liquid by 50 percent. Check for seasoning
- PLATING Use a very large platter and place down vegetables first and lamb on top. Carve lamb and display on the vegetables. Serve the spinach and jelly in separate bowls.
- Wine Recommendation: Cline, Zinfandel, Fulton Road Vineyard, Russian River Valley, 1997
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.18 Kcal (491 kJ) | ||
| Calories from fat | 60.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.76g | 10% | |
|---|---|---|---|
| Cholesterol | 20.01mg | 7% | |
| Sodium | 137.32mg | 6% | |
| Potassium | 933.11mg | 20% | |
| Total Carbs | 10.04g | 3% | |
| Sugars | 1g | 4% | |
| Dietary Fiber | 3.79g | 15% | |
| Protein | 6.15g | 12% | |
| Vitamin C | 44.5mg | 74% | |
| Iron | 4.5mg | 25% | |
| Calcium | 198.6mg | 20% | |
| Amount Per 100 g | |||
| Calories | 52.06 Kcal (218 kJ) | ||
| Calories from fat | 27.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3g | 10% | |
|---|---|---|---|
| Cholesterol | 8.89mg | 7% | |
| Sodium | 61.01mg | 6% | |
| Potassium | 414.59mg | 20% | |
| Total Carbs | 4.46g | 3% | |
| Sugars | 0.44g | 4% | |
| Dietary Fiber | 1.68g | 15% | |
| Protein | 2.73g | 12% | |
| Vitamin C | 19.8mg | 74% | |
| Iron | 2mg | 25% | |
| Calcium | 88.2mg | 20% | |
* 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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