Rack of Lamb with Spinach Feta Salad
Rack of lamb with spinach feta salad - Easy and full of vital subtances
Healthy, because
Even smarter
Nutritional values
In addition to plenty of protein, lamb scores with the fat burner L-carnitine. This vitamin-like substance transports free fatty acids into the cell interior, where they are burned.
You can also prepare the pesto with other herbs and nuts as you like. A combination of basil, sage and walnut kernels also goes well with the lamb.
(Percentage of daily recommendation)
| Calorie | 553 cal. | (26 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 131 μg | (218 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.9 mg | (183 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 744 mg | (19 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 318 mg | |||
| Cholesterol | 162 mg |
Ingredients
- Ingredients
- 22 ozs Lamb fillet (4 pieces)
- salt
- peppers
- ½ oz clarified butter (1 TBSP.)
- 2 garlic cloves
- 2 sprigs thyme
- 1 ½ ozs parsley (1 bunch)
- 3 Tbsps olive oil
- 1 ¾ ozs Vegetable broth
- 3 Tbsps roasted hazelnut kernels
- 1 tsp lemon juice
- 2 ozs Baby spinach
- 3 ½ ozs Feta
Preparation steps
Rinse meat, pat dry, and season with salt and pepper. Heat clarified butter in a frying pan. Sear meat on each side for 2 minutes over medium heat. Press garlic with hand, wash thyme, shake dry, add both to lamb and sauté for 1 minute. Remove meat from heat and let rest.
In the meantime, for the pesto, wash parsley, shake dry, pluck leaves and coarsely puree with olive oil and vegetable broth. Add hazelnuts and also coarsely puree. Season the pesto with salt, pepper and lemon juice.
Wash spinach and shake dry. Crumble the feta. Arrange spinach on plates and sprinkle with feta. Cut meat into slices, place next to the salad, and top with drizzled pesto.
