Slow-Braised Breast of Lamb with Artichoke Purée and Purple Sprouting Broccoli

Slow-braised lamb breast served with a smooth Jerusalem artichoke purée, tender purple sprouting broccoli, and a creamy caper sauce.

Dinner Lamb Main Course Slow Cooked Jerusalem Artichoke

Estimated Nutrition

Calories

1215.6

kcal / serving

4862.5 kcal total

Carbs

17.1g

per serving

68.4 g total

Fat

103.2g

per serving

412.8 g total

Protein

54.6g

per serving

218.4 g total

Cook Time

240

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Capers

rinsed and drained

Dairy

for frying lamb

for the sauce

for the purée

for the purée

Fruits

0.5

piece

Lemon

squeezed half

Liquids

1.25

Chicken Stock

warmed; vegetable stock alternative

Meat

1.25

Lamb Breast

off the bone, rolled and tied

NutsSeeds

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

0.5

bulb

Garlic

chopped

sprig

Rosemary

fresh

tbsp

Parsley

fresh, roughly chopped

piece

Nutmeg

freshly ground, pinch

OilsFats

Olive Oil

Vegetables

piece

Onion

peeled and chopped

piece

Carrots

peeled and chopped

piece

Leek

chopped

450

Jerusalem Artichokes

peeled and cut into chunks

300

Purple Sprouting Broccoli

boiled until tender

toodle.

Slow-Braised Breast of Lamb with Artichoke Purée and Purple Sprouting Broccoli

Ingredients

Method