Directions:
- Combine milk, onion, bay leaves, thyme, salt and pepper.
- Heat mixture, but do not boil.
- Heat butter in skillet.
- Saute lamb until golden.
- Add lamb to hot milk.
- Simmer uncovered over low heat until lamb is tender and milk has cooked away (about 1 hour or more).
- Place lamb in center of serving dish that has been covered with the hot rice and raisin mixture.
- Arrange sliced peaches and pears around lamb.
- Sprinkle lamb with almonds and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 812.45 Kcal (3402 kJ) | ||
| Calories from fat | 440.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49g | 75% | |
|---|---|---|---|
| Cholesterol | 133.95mg | 45% | |
| Sodium | 559.44mg | 23% | |
| Potassium | 970.37mg | 21% | |
| Total Carbs | 54.21g | 18% | |
| Sugars | 17.88g | 72% | |
| Dietary Fiber | 5.75g | 23% | |
| Protein | 38.47g | 77% | |
| Vitamin C | 23.5mg | 39% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 5.1mg | 28% | |
| Calcium | 271.6mg | 27% | |
| Amount Per 100 g | |||
| Calories | 156.98 Kcal (657 kJ) | ||
| Calories from fat | 85.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.47g | 75% | |
|---|---|---|---|
| Cholesterol | 25.88mg | 45% | |
| Sodium | 108.1mg | 23% | |
| Potassium | 187.5mg | 21% | |
| Total Carbs | 10.47g | 18% | |
| Sugars | 3.45g | 72% | |
| Dietary Fiber | 1.11g | 23% | |
| Protein | 7.43g | 77% | |
| Vitamin C | 4.5mg | 39% | |
| Iron | 1mg | 28% | |
| Calcium | 52.5mg | 27% | |
* 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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