Navarin of Lamb with Asparagus and Beans

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Navarin of Lamb with Asparagus and Beans
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
457
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie457 cal.(22 %)
Protein42 g(43 %)
Fat22 g(19 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage5.7 g(19 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.5 mg(29 %)
Vitamin K50.6 μg(84 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.8 mg(73 %)
Niacin18.2 mg(152 %)
Vitamin B₆0.6 mg(43 %)
Folate187 μg(62 %)
Pantothenic acid1.7 mg(28 %)
Biotin8.8 μg(20 %)
Vitamin B₁₂4.1 μg(137 %)
Vitamin C31 mg(33 %)
Potassium1,277 mg(32 %)
Calcium154 mg(15 %)
Magnesium114 mg(38 %)
Iron7 mg(47 %)
Iodine8 μg(4 %)
Zinc6.2 mg(78 %)
Saturated fatty acids4.2 g
Uric acid380 mg
Cholesterol95 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
600 grams Lamb loin
6 scallions
4 garlic cloves
1 handful thyme
150 grams Fava bean (gewahlt)
250 grams green Asparagus
200 grams Green beans
salt
6 Tbsps olive oil
freshly ground peppers
How healthy are the main ingredients?
Green beansolive oilthymegarlic clovesalt

Preparation steps

1.

Cut lamb into large cubes. Peel shallots and halve, peel garlic and chop finely. Rinse thyme and shake dry

2.

Blanch broad beans in boiling salted water for 5 minutes, then immediately place in ice water. Drain beans and between forefinger and thumb squeeze together so that the hard outer skin bursts and can be removed.

3.

Rinse the asparagus, cut down about 2 cm (approximately 3/4 inch) and chop. Rinse green beans. Blanch green beans and asparagus for about 6 minutes in boiling salted water, then also plunge into cold water, so that the bright green color is retained.

4.

Pour half the olive oil in a large nonstick skillet, heat and sauté shallots and garlic in it while stirring until translucent. Add thyme and vegetables. Season with salt and pepper. Fry together for 4-5 minutes, stirring occasionally.

5.

Meanwhile, heat a frying pan with remaining olive oil and fry diced meat until pink for 2-3 minutes. Season with salt and pepper. Arrange meat and vegetables on plates and serve immediately.