Apple and Lemon Lamb

Apple and Lemon Lamb

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Servings: 4
Calories: 416


  • 1 tbsp oil
  • 1 lb lean fillet of lamb cut into 5 cm (2 inch) strips
  • 1 lemon thinly sliced
  • 1 tsp dried thyme
  • salt and freshly ground pepper
  • 1/4 pint stock
  • 1 eating apple cored and sliced
  • chopped parsley to garnish


  • Heat the oil in a shallow flameproof casserole and brown the meat. Cover with the lemon slices.
  • Stir the thyme, salt and pepper into the stock and pour over the lamb. Bring to the boil and simmer for 20 minutes.
  • Arrange the apple slices over the lemon. Cook for a further 10 minutes, or until the lamb, apple and lemon are tender. Serve garnished with parsley.
Calories: 416 kcal
Carbohydrates: 9 g
Protein: 19 g
Fat: 34g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 84 mg
Sodium: 183 mg
Potassium: 331 mg
Fiber: 2 g
Sugar: 6 g
Vitamin A: 103 IU
Vitamin C: 17 mg
Calcium: 31 mg
Iron: 2 mg
Ingredients Lamb, Lamb Fillets
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