Braised Lamb with Parsley Pesto Barley
Nutritional values
(Percentage of daily recommendation)
| Calorie | 650 cal. | (31 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 24.3 μg | (41 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 30.6 mg | (255 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 8.1 μg | (270 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,258 mg | (31 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 575 mg | |||
| Cholesterol | 189 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 50 grams Pearl barley
- 150 milliliters Vegetable broth
- 4 Lamb loin (about 60 grams or 2.1 ounces, with fat pad)
- salt
- freshly ground peppers
- 8 Tbsps olive oil
- 2 sprigs rosemary
- 2 sprigs parsley
- 1 Tbsp Shelled pistachio
- 1 Tbsp lemon juice
- 200 grams waxy potatoes
- 1 little yellow carrot
- 1 scallion
Preparation steps
Boil broth. Add pearl barley, cover and simmer for about 45 minutes. Add more broth, as needed.
Preheat the oven to 100°C (approximately 210°F).
Rinse lamb, pat dry and season with salt and pepper. Heat 2 tablespoons oil in a pan and brown lamb on all sides. Rub with rosemary, place in an ovenproof dish and bake for 20 minutes, until pink.
Rinse parsley, shake dry and pluck off leaves. Puree with pistachios, 4 tablespoons olive oil and lemon juice to form a pesto.
Peel potatoes and finely grate. Heat remaining oil in a nonstick skillet and cook thin potato pancakes with potato flakes, 2-3 tablespoons at a time. Season with salt.
Peel carrot and spring onion. Rinse and cut into thin strips. Blanch in salt water for about 2 minutes.
Drain barley if necessary and mix with parsley pesto. Season with salt and pepper.
Remove meat from oven and let stand briefly covered with aluminum foil. Cut each piece in half and baste with resulting meat juice on warmed plates. Serve each with potato pancakes, vegetables and barley. Serve immediately.
