Dinner
Spinach Lamb Fingers
| Total time:
| Prep:
| Cook:
| Servings:
|
| 20 min |
5 min |
15 min |
2 |
Dietary Restrictions
Dairy-freeGluten-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freeSoy-FreePork-FreeSesame-Free
Ingredients
-
6
asparagus
-
1
Teaspoon
olive oil
-
2
Cup
water
-
1/4
Cup
basmati rice
-
2
Ounce
ground lamb
-
2
Tablespoon
spinach
-
1/4
Teaspoon
mint
-
1/4
Teaspoon
parsley
-
1/4
Teaspoon
oregano
-
1/4
Teaspoon
cumin
-
1
Teaspoon
olive oil
-
2
Teaspoon
olive oil
-
1/8
red onion
Directions
-
Pre-heat the oven to 400 degrees F. / 204 degrees C. Remove the tough part of the asparagus, place it on a baking tray, add half of the olive oil, save the rest for cooking. Bake for 15 minutes.
-
While the asparagus cook, make the rice. Add the water and rice to a pot, bring to a boil and reduce to a simmer. Cover the pot and cook at low heat for 20 minutes. Fluff with a fork when done.
-
Set asparagus and rice aside. Now make the lamb fingers. Add lamb, onion. spinach, mint, parsley, oregano, cumin, and olive oil to a food processor to make the lamb fingers. Mix until incorporated.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 259 kcal |
| Fat
| 16 g |
| Carbohydrates
| 21 g |
| Protein
| 8 g |
| Fiber
| 2 g |
| Sugar
| 1 g |
| Sodium
| 31 mg |
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