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Mango Chutney Lamb With Rocket Snap Pea Salad Recipe
|Yogurt||80 Milliliter (1/4 Cup)|
|Mango chutney||80 Milliliter (1/4 Cup)|
|Mild chili sauce||80 Milliliter (1/4 Cup)|
|Sugar snap peas||250 Gram|
|Rocket leaves||150 Gram, trimmed|
|Olive oil||60 Milliliter (1/4 Cup)|
|Balsamic vinegar||2 Tablespoon|
Serving size: Complete recipe
Calories 3493 Calories from Fat 2509
% Daily Value*
Total Fat 280 g430.4%
Saturated Fat 110.9 g554.4%
Trans Fat 0 g
Cholesterol 10.4 mg
Sodium 2185.1 mg91%
Total Carbohydrates 71 g23.7%
Dietary Fiber 12.5 g49.9%
Sugars 50.7 g
Protein 177 g354.2%
Vitamin A 283.7% Vitamin C 302.8%
Calcium 26.7% Iron 42%
*Based on a 2000 Calorie diet
Griddle-fry (or grill or barbecue) lamb, brushing with yogurt mixture frequently, until browned on both sides and cooked as desired.
Meanwhile, boil, steam or microwave peas untiL just tender.
Rinse peas under cold water; drain.
Toss peas and rocket in large bowl with combined oil and vinegar.
Serve rocket snap pea salad with lamb.