EatSmarter exclusive recipe

Braised Lamb with Spring Vegetables

and Potatoes
3.5
Average: 3.5 (2 votes)
(2 votes)
Braised Lamb with Spring Vegetables

Braised Lamb with Spring Vegetables - The sweetest temptation, since this is the Easter classic!

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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
654
calories
Calories

Healthy, because

Even smarter

Nutritional values

The butter tender roast lamb is accompanied by fine young vegetables, but with a light rather than rich sauce. All of this brings vitamins, minerals and protein to the table.

When it comes to vegetables, it's the mix that does it: combine other young greens as you wish, such as snow peas or fine princess beans.

1 serving contains
(Percentage of daily recommendation)
Calorie654 kcal(31 %)
Protein57 g(58 %)
Fat27 g(23 %)
Carbohydrates41 g(27 %)
Sugar added0 g(0 %)
Roughage9.5 g(32 %)
Vitamin A1.5 mg(188 %)
Vitamin D0.4 μg(2 %)
Vitamin E3.3 mg(28 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.7 mg(64 %)
Niacin29.5 mg(246 %)
Vitamin B₆0.9 mg(64 %)
Folate134 μg(45 %)
Pantothenic acid2.8 mg(47 %)
Biotin9.5 μg(21 %)
Vitamin B₁₂7 μg(233 %)
Vitamin C83 mg(87 %)
Potassium2,060 mg(52 %)
Calcium200 mg(20 %)
Magnesium154 mg(51 %)
Iron73 mg(487 %)
Iodine18 μg(9 %)
Zinc14.6 mg(183 %)
Saturated fatty acids9.3 g
Uric acid408 mg
Cholesterol166 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
1 bunch baby carrots (about 500 grams)
2 onions
1 sprig thyme
240 grams Canned tomatoes (drained)
1 kilogram lamb (boneless, shoulder or leg)
4 tablespoons olive oil
1 tablespoon Pastry flour
2 garlic cloves
2 bay leaves
400 milliliters lamb stock
200 milliliters dry white wine (or vegetable broth)
salt
peppers
750 grams small waxy potatoes
1 bunch scallions
1 Kohlrabi (about 300 grams)
2 Turnip (each about 100 grams)
2 tablespoons Cultured butter (about 30 grams)
125 milliliters Vegetable broth
How healthy are the main ingredients?
potatocarrotolive oilthymeoniongarlic clove
Preparation

Kitchen utensils

1 Vegetable brush, 1 Cutting board, 1 Small knife, 1 Can opener, 1 Large knife, 1 Paper towel, 1 Tablespoon, 1 large Roasting pan (with lid), 1 Slotted spatula, 1 Measuring cups, 1 Peeler, 1 wide Pot (with lid), 1 Wooden spoon, 1 Aluminum foil, 1 Fine-mesh sieve, 1 Fat separator, 1 Pot

Preparation steps

1.
Braised Lamb with Spring Vegetables preparation step 1

Clean carrots under running water with a vegetable brush. Cut half of the carrots into small dice.

2.
Braised Lamb with Spring Vegetables preparation step 2

Peel onions and finely dice. Rinse thyme and shake dry. Chop tomatoes directly in the can with kitchen shears. 

3.
Braised Lamb with Spring Vegetables preparation step 3

Rinse lamb and pat dry with paper towels. Heat oil in a braiser over high heat and brown the lamb on all sides. 

4.
Braised Lamb with Spring Vegetables preparation step 4

Add carrots and onions to the braiser and cook until softened, about 5 minutes. Sprinkle flour over lamb and vegetables and cook over medium heat, stirring, until coated, about 2 minutes.

5.
Braised Lamb with Spring Vegetables preparation step 5

Peel garlic cloves and smash lightly with a the side of a knife. Add to the braiser along with the tomatoes and their juices, thyme and bay leaves.

6.
Braised Lamb with Spring Vegetables preparation step 6

Pour in the lamb stock and wine or broth and season generously with salt and pepper. Bring to a boil. Cover and roast lamb in preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) about 90 minutes.

7.
Braised Lamb with Spring Vegetables preparation step 7

After 45 minutes, peel the potatoes. Rinse the scallions, shake dry and cut diagonally into 3 cm (approximately 1 inch) pieces.

8.
Braised Lamb with Spring Vegetables preparation step 8

Cut the remaining carrots diagonally into 1 cm (approximately 1/2 inch) slices. Peel kohlrabi and turnips. Reserve kohlrabi greens. Cut kohlrabi and turnips 1 cm (approximately 1/2 inch) thick, then cut into thin strips. 

9.
Braised Lamb with Spring Vegetables preparation step 9

Melt butter in a large pot over medium heat. Add the carrots, kohlrabi, turnips and potatoes and sauté 2 minutes. Pour in the vegetable broth, season with a little salt and pepper and bring to a boil. Cover and cook over medium heat until vegetables are tender, about 10 minutes. Add scallions and cook until tender, 5-10 minutes more.

10.
Braised Lamb with Spring Vegetables preparation step 10

Remove lamb from the braiser, wrap in aluminum foil and keep warm. Pass the braising liquid through a sieve and transfer in batches to a fat separator. 

11.
Braised Lamb with Spring Vegetables preparation step 11

Let stand until fat rises to the surface, then skim off fat and pour degreased sauce into a pot. Reheat until warm and season with salt and pepper.

12.
Braised Lamb with Spring Vegetables preparation step 12

Finely chop the kohlrabi greens. Serve lamb with the vegetables and sauce and sprinkled with the kohlrabi greens.