Saddle of Lamb with Mashed Peas and Potato Wedges

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Saddle of Lamb with Mashed Peas and Potato Wedges
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Health Score:
87 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
1211
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,211 cal.(58 %)
Protein58 g(59 %)
Fat82 g(71 %)
Carbohydrates59 g(39 %)
Sugar added0 g(0 %)
Roughage10.2 g(34 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.1 mg(18 %)
Vitamin K58.6 μg(98 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂1 mg(91 %)
Niacin29.6 mg(247 %)
Vitamin B₆0.9 mg(64 %)
Folate236 μg(79 %)
Pantothenic acid2.9 mg(48 %)
Biotin7.9 μg(18 %)
Vitamin B₁₂5.6 μg(187 %)
Vitamin C75 mg(79 %)
Potassium1,940 mg(49 %)
Calcium76 mg(8 %)
Magnesium150 mg(50 %)
Iron8.3 mg(55 %)
Iodine16 μg(8 %)
Zinc8.4 mg(105 %)
Saturated fatty acids32.9 g
Uric acid522 mg
Cholesterol170 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
800 grams Lamb loin
500 grams Peas (frozen)
1 kilogram waxy potatoes
300 grams Bacon
fresh thyme
2 tsps thyme
3 garlic cloves
juiced lemons
150 milliliters Beef broth
5 Tbsps balsamic vinegar
olive oil
Sea salt
freshly ground pepper
How healthy are the main ingredients?
potatothymethymegarlic clovelemonolive oil

Preparation steps

1.

Rinse and pat dry lamb. Blanch peas in 500 ml (approximately 2 cups) of boiling salted water for 8 minutes. Drain well. Puree in a blender (set some peas aside) and strain through a sieve. Mix with 2-3 tablespoons of olive oil and lemon juice, season with salt and pepper. Fold in whole peas. 

2.

Peel garlic and crush, rub meat with garlic and season with salt and pepper.

3.

Scrub potatoes and cut into wedges, Arrange in a buttered baking pan and roast in preheated oven at 220°C (approximately 425°F) for about 30 minutes, season with salt and pepper. 

4.

Heat 2 tablespoons of oil in a pan and brown meat on all sides. Wrap meat into aluminum foil and roast in preheated oven at 150°C (approximately 300°F) for about 20 minutes. Remove from the oven and let rest briefly. Slice meat. 

5.

Deglaze pan drippings with broth and vinegar, reduce in half and season with salt, pepper and thyme. 

6.

Cook bacon in a dry pan until crispy. Arrange bacon on 4 plates and place lamb, peas and potatoes next to it. Drizzle meat with sauce and garnish with thyme sprigs. Serve.