Lamb with dill artichoke rice

Name: lamb with dill artichoke rice
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 300 g quick cooking rice basmati; 1 business suit broad beans fine, freezer 300 g; 2 looks artichoke hearts a 400 g; 2 cloves garlic peeled; 150 g Greek yoghurt; 1 bag fresh dill 15 g; 2 dishes lamb shreds à la minute; 2 tablespoons olive oil

A nice Mediterranean recipe. The main course contains the following ingredients: meat, quick-cooking rice (basmati), broad beans (fine, deep-frozen 300 g), artichoke hearts (a 400 g), garlic (peeled), Greek yoghurt, fresh dill (15 g), lamb shanks à la minute and olive oil.

Ingredients

Directions

Prepare rice according to instructions on the package.
(Cook in microwave) broad beans al dente.
Cut artichoke hearts into small segments.
Squeeze garlic over yoghurt and season to taste with salt and pepper.
Dill finely.
Dust meat with salt and pepper.
Heat oil in large frying pan and lamb shreds in 3 min.
Browning on both sides.
Mix green beans, artichokes, dill and salt and pepper to taste.
Divide rice into four plates, add meat and yogurt sauce next to it..

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Nutrition

740Calories

Sodium4% DV100mg

Fat55% DV36g

Protein70% DV35g

Carbs22% DV67g

Fiber4% DV1g

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