Baked Garlic Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 401 cal. | (19 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 21.1 μg | (35 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 17 mg | (142 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 918 mg | (23 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 305 mg | |||
| Cholesterol | 174 mg | |||
| Complete sugar | 6 g |
Preparation steps
Preheat the oven to 100°C (approximately 210°F).
Rinse the lamb, pat dry, cut into 4 equal pieces and season with salt and pepper. In a hot pan with 1 tablespoon oil, brown the lamb on all sides. Place on a roasting pan (with drip pan) and cook 25-30 minutes until pink.
For the crust, remove the crust of the bread and crumble the bread finely. Rinse the garlic, shake dry and chop finely. Mix the garlic, breadcrumbs, egg yolk, mustard and 2-3 tablespoons of oil. Season with salt and pepper.
Scald the tomatoes, peel, quarter, core and dice. Peel the shallot and cut into thin rings. Rinse and slice the squash. Fry the squash with the shallots in a hot pan with the remaining oil until golden brown, about 3-4 minutes. Add the tomatoes, cover, season with salt and pepper and remove from the heat.
Switch the oven to broil mode. Broil the lamb, encrusted with the garlic mass, for 3-4 minutes.
Serve the vegetables with the lamb on plates.
