Apple and Lemon Lamb
Ingredients
- 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
Instructions
- 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