Braised Lamb with Spring Vegetables
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.
(Percentage of daily recommendation)
| Calorie | 654 cal. | (31 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 29.5 mg | (246 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 7 μg | (233 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 2,060 mg | (52 %) | ||
| Calcium | 200 mg | (20 %) | ||
| Magnesium | 154 mg | (51 %) | ||
| Iron | 73 mg | (487 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 14.6 mg | (183 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 408 mg | |||
| Cholesterol | 166 mg |
Ingredients
- 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 Tbsps olive oil
- 1 Tbsp 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 Tbsps Cultured butter (about 30 grams)
- 125 milliliters Vegetable broth
Preparation steps
Clean carrots under running water with a vegetable brush. Cut half of the carrots into small dice.
Peel onions and finely dice. Rinse thyme and shake dry. Chop tomatoes directly in the can with kitchen shears.
Rinse lamb and pat dry with paper towels. Heat oil in a braiser over high heat and brown the lamb on all sides.
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.
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.
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.
After 45 minutes, peel the potatoes. Rinse the scallions, shake dry and cut diagonally into 3 cm (approximately 1 inch) pieces.
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.
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.
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.
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.
Finely chop the kohlrabi greens. Serve lamb with the vegetables and sauce and sprinkled with the kohlrabi greens.