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Ingredients
Baked Lamb Loin with Tomatoes and Okra
- Ingredients
- 650 Lamb loin
- salt
- freshly ground pepper
- 1 clarified butter
- 500 grams Okra
- 2 garlic cloves
- 1 onion
- 500 grams Beefsteak tomato
- 1 Tbsp olive oil
- 150 milliliters Vegetable broth
- 4 Tbsps breadcrumbs
- 10 green Olives (pitted)
- 2 tsps chopped rosemary
- 60 grams grated Parmesan
Rinse and peel the okra. Peel garlic and the onion and chop finely. Blanch tomatoes, peel, quarter, core and cut the flesh into small cubes. Set about 1 cup diced tomatoes aside. Heat the olive oil in a pan and fry the onion and half of the garlic. Add okra and tomatoes, pour in vegetable broth and season with salt and pepper. Cover and cook about 10 minutes.
Mix reserved diced tomatoes with breadcrumbs. Chop olives finely and add to the remaining garlic. Mix everything well, season with salt and pepper and stir in the rosemary.
Cut the lamb into 12 equal pieces and season with salt and pepper. Heat the clarified butter in a frying pan and sear the lamb steaks quickly on both sides, 1-2 minutes per side. Remove from pan and put in a greased baking dish.
Top seared lamb with tomato-crumb mixture and sprinkle with Parmesan. Bake about 5 minutes in a preheated oven at 200°C (approximately 400°F). Arrange okra and tomatoes on plates and serve with the lamb.
(Percentage of daily recommendation)
| Calorie | 16,634 cal. | (792 %) | ||
| Protein | 2,252.38 g | (2,298 %) | ||
| Fat | 766.2 g | (661 %) | ||
| Carbohydrates | 25.54 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.89 g | (23 %) |