Fried Lamb Fingers
|Lean lamb breast||2 Pound|
|Onion||1 Medium, peeled and sliced|
|Carrot||1 Medium, peeled and sliced|
|Celery stick||1 , chopped|
|Egg||1 , beaten|
|Parsley and thyme stuffing||65 Gram (1/2 packet)|
Place meat, salt, onion, carrot, celery and bayleaf in a saucepan with sufficient water to cover, bring to the boil and simmer for 1 1/2-2 hours.
Drain meat and remove all bones.
Press meat flat under a weighted board and leave until cold.
Cut into 1 in. wide fingers; dust with flour, with salt and pepper added, and brush with egg.
Coat with stuffing-mix and shallow-fry in hot oil until golden on both sides.
Drain on kitchen paper.
Calories 363 Calories from Fat 203
% Daily Value*
Total Fat 23 g34.8%
Saturated Fat 10.1 g50.4%
Trans Fat 0 g
Cholesterol 28.1 mg9.4%
Sodium 541.9 mg22.6%
Total Carbohydrates 8 g2.6%
Dietary Fiber 1 g4%
Sugars 1.7 g
Protein 32 g64.2%
Vitamin A 26.8% Vitamin C 4.8%
Calcium 1.8% Iron 3.1%
*Based on a 2000 Calorie diet