Golden Sliced Potato Bake

Name: Golden Sliced Potato Bake
Total time: 1 h 5 min
Yield: 2
Ingredients: 2 waxy potatoes (peeled and sliced to 3mm thickness); 2 Tbsps butter; 2.5 cups Lamb neck (cut into chunks); thyme; 0.25 cup olive oil; 0.875 cup lamb stock; salt; peppers

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Health Score:

84 / 100

Difficulty:

easy

Difficulty

Preparation:

1 hr 5 min.

Preparation

Calories:

937

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	937 cal.	(45 %)
Protein	58 g	(59 %)
Fat	72 g	(62 %)
Carbohydrates	17 g	(11 %)
Sugar added	0 g	(0 %)
Roughage	1.7 g	(6 %)

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more nutritional values

Vitamin A	0.3 mg	(38 %)
Vitamin D	0.2 μg	(1 %)
Vitamin E	5.2 mg	(43 %)
Vitamin K	13.3 μg	(22 %)
Vitamin B₁	0.5 mg	(50 %)
Vitamin B₂	0.7 mg	(64 %)
Niacin	31.6 mg	(263 %)
Vitamin B₆	0.6 mg	(43 %)
Folate	79 μg	(26 %)
Pantothenic acid	2.5 mg	(42 %)
Biotin	1 μg	(2 %)
Vitamin B₁₂	7.5 μg	(250 %)
Vitamin C	19 mg	(20 %)
Potassium	1,070 mg	(27 %)
Calcium	46 mg	(5 %)
Magnesium	85 mg	(28 %)
Iron	5.5 mg	(37 %)
Iodine	6 μg	(3 %)
Zinc	10.1 mg	(126 %)
Saturated fatty acids	27.5 g
Uric acid	544 mg
Cholesterol	240 mg
Complete sugar	2 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 2 waxy potatoes (peeled and sliced to 3mm thickness); 2 Tbsps butter; 2 ½ cups Lamb neck (cut into chunks); thyme; ¼ cup olive oil; ⅞ cup lamb stock; salt; peppers

How healthy are the main ingredients?

olive oil potato thyme salt

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Preparation steps

Pre-heat the oven to 180°C | 350F | gas 4. Toss the lamb with the olive oil and season well.

Heat a non-stick frying pan over a medium-high heat for 1 minute until hot, then sear the lamb in batches until golden all over. Transfer to a plate when ready.

Arrange the lamb in the base of a 20cm x 10cm oval baking dish.

Remove a few leaves of thyme from the sprigs and sprinkle over.

Pour the lamb stock over, then arrange the potato slices layered on top of the lamb.

Dot the butter on top of the potato and place a few thyme sprigs on top. Bake for 30-40 minutes until the potato is golden brown and the lamb is tender.

Remove and allow to rest for 5 minutes before serving.