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Lamb Patties with Vegetables Provencal

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

20 min

Ready

35 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 pound ground lamb
raw
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1 large eggs
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2 tablespoons bread crumbs
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1 ¼ teaspoons salt
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1 teaspoon rosemary leaves
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1 dash red hot pepper sauce
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1 tablespoon olive oil
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1 medium onions
cut in rings
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2 large garlic cloves
crushed
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8 ounces zucchini
cut in 1/4 inch slices
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14 1/2 ounces tomatoes, canned
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16 ounces potatoes, canned
small, drained
*

Ingredients

Amount Measure Ingredient Features
453.6 g ground lamb
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1 large eggs
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3E+1 ml bread crumbs
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6.3 ml salt
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5 ml rosemary leaves
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1 dash red hot pepper sauce
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15 ml olive oil
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1 medium onions
cut in rings
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2 large garlic cloves
crushed
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231.2 ml/g zucchini
cut in 1/4 inch slices
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14 1/2 ounces tomatoes, canned
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462.4 ml/g potatoes, canned
small, drained
*

Directions

Mix lamb, egg, bread crumbs, 1 teaspoon salt, ¾ teaspoon rosemary and hot pepper sauce in bowl.

Shape into 8 patties. Heat oil in large skillet over high heat.

Add lamb patties and cook about 2 minutes per side until done as desired.

Remove from skillet with slotted spoon.

Add onion and garlic to pan drips.

Cook over medium heat until onion is golden, stirring occasionally.

Stir in zucchini and tomatoes.

Season with remaining salt and rosemary.

Cover and simmer about 10 minutes until zucchini is tender.

Stir in potatoes; put lamb patties on top of vegetables.

Cover and heat through. Sprinkle with parsley. Serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 295g (10.4 oz)
Amount per Serving
Calories 41259% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 163mg 54%
Sodium 1025mg 43%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 63g
Vitamin A 5% Vitamin C 28%
Calcium 8% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

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