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223 calories, 29 g protein, 4 g carbohydrate, 10 g total fat (41% calories from fat),87 mg cholesterol, 1 g fiber, 790 mg sodium, 7 mg niacin, 0.19 mg vitamin B6,2.32 mcg vitamin B12, 4 mg iron, 4 mg zinc.
Recipe from Chef Allen Susser, Chef Allen’s (Aventura, Florida)
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By Amanda Freitag
Chef/Owner Jennifer Jasinski
Rioja Restaurant, Denver, Colorado
Use the Braised Australian Lamb Foreshank recipe for the braised lamb portion of this recipe.
Executive Chefs/Partners Monique King and Paul RosenbluhFirefly Bistro South Pasadena, California
Clay Conley
Use in conjunction with the Brioche Rolls & Pumpkin Bisque recipe.
Michael BlumMichael’s Kitchen, Hollywood, Florida
571 calories, 30 g protein, 9 g carbohydrates, 41 g total fat (65% calories from fat), 120 mg cholesterol, 0.44 g fiber, 1111 mg sodium, 8 mg niacin, 0.17 mg vitamin B6, 2.64 mcg vitamin B12, 3 mg iron, 4 mg zinc.
Nutrition per serving: 267 calories, 22 g protein, 20 g carbohydrate, 11 g total fat (36% calories from fat), 48 mg cholesterol, 3 g fiber, 844 mg sodium, 6 mg niacin, 0.14 mg vitamin B6, 1 mcg vitamin B12, 4 mg iron, 2 mg zinc.
