Boiled Lamb with Fried Potatoes and a Creamy Sauce

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Boiled Lamb with Fried Potatoes and a Creamy Sauce
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
756
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie756 cal.(36 %)
Protein69 g(70 %)
Fat35 g(30 %)
Carbohydrates40 g(27 %)
Sugar added0 g(0 %)
Roughage6.8 g(23 %)
Vitamin A1.1 mg(138 %)
Vitamin D0.7 μg(4 %)
Vitamin E1.9 mg(16 %)
Vitamin K33 μg(55 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂1.3 mg(118 %)
Niacin33.6 mg(280 %)
Vitamin B₆1 mg(71 %)
Folate152 μg(51 %)
Pantothenic acid2.8 mg(47 %)
Biotin6.7 μg(15 %)
Vitamin B₁₂8.3 μg(277 %)
Vitamin C47 mg(49 %)
Potassium2,148 mg(54 %)
Calcium122 mg(12 %)
Magnesium134 mg(45 %)
Iron7.8 mg(52 %)
Iodine14 μg(7 %)
Zinc10.1 mg(126 %)
Saturated fatty acids18.1 g
Uric acid607 mg
Cholesterol251 mg
Complete sugar9 g

Ingredients

for
4
For the Lamb
1 ⅕ kilograms Rolled lamb roast (neck)
2 onions
2 garlic cloves
2 carrots
200 grams Celery root
1 bay leaf
1 tsp Juniper berries
1 tsp peppercorns
For the Potatoes
800 grams Baking potatoes
2 Tbsps clarified butter
1 onion
salt
peppers (freshly ground)
For the Sauce
200 milliliters Whipped cream
4 sprigs thyme
salt
peppers (freshly ground)
thyme (for garnish)
How healthy are the main ingredients?
potatoWhipped creamthymeoniongarlic clovecarrot

Preparation steps

1.

For the lamb: Rinse the lamb and pat dry. Bring a pot of water to a boil. Add the meat, making sure it is completely immersed in the water. Gently simmer about 30 minutes. Peel and dice the onions, garlic, carrots, and celery root. Skim off any foam formed in the pot with the lamb. Add the vegetables, bay leaf, juniper, and pepper to the pot. Simmer for about 1 hour to finish cooking.

2.

For the potatoes: Peel the potatoes and cut into small cubes. Warm the clarified butter in a nonstick pan over medium-high heat. Add the potatoes and fry until golden brown, about 15 to 20 minutes. Peel the onion, chop finely and add the the potatoes during the last 5 minutes of cooking. Season with salt and pepper.

3.

For the sauce: Remover 150 ml (approximately 2/3 cup) of the cooking liquid from the pot in which you cooked the lamb and place in a saucepan. Bring to a boil and then add the cream and the thyme. Simmer slightly until creamy. Remove the thyme sprigs and season again with salt and pepper. Froth before serving with a hand blender.

4.

To serve: Remove the lamb from the pot and place on a cutting board. Remove the kitchen twine, if used, and slice the lamb into medallions. Arrange the potatoes on the plate and top with slices of the lamb. Pour the sauce over the top and serve garnished with thyme.