Breaded Lamb
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
416
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 416 cal. | (20 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 18.2 μg | (30 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 25.1 mg | (209 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 6.9 μg | (230 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 804 mg | (20 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 463 mg | |||
| Cholesterol | 194 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 ½ kilograms Lamb loin
- freshly ground peppers
- salt
- 3 Tbsps chopped parsley
- 1 tsp minced thyme
- 1 tsp minced rosemary
- 3 garlic cloves
- 1 Red chili pepper
- 4 Tbsps olive oil
- 1 Tbsp medium hot Mustard
- 1 Tbsp grained Mustard
- 100 grams freshly grated white bread
- 1 egg
Preparation steps
1.
Trim fat from lamb. Season with salt and pepper. Preheat oven to 200°C (approximately 400°F) and roast lamb on a baking sheet for about 15 minutes.
2.
Peel garlic and press. Rinse chile pepper, cut lengthwise, remove seeds and ribs and chop. Separate egg. Mix parsley with thyme, rosemary and pressed garlic. Add oil, mustard and grained mustard. Stir in breadcrumbs and egg white. Spread over lamb and roast for another 15 minutes.
3.
Turn oven off and let lamb rest for 10 minutes. Carefully remove and serve on a bed of lettuce if desired.
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