Crusted Lamb with Mushrooms and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 685 cal. | (33 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 64 μg | (107 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 28.5 mg | (238 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,736 mg | (43 %) | ||
| Calcium | 227 mg | (23 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 446 mg | |||
| Cholesterol | 137 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 800 grams small, waxy potatoes
- 250 grams button Mushroom
- 3 slices white bread
- 4 Tbsps chopped Lemon balm
- 5 Tbsps chopped parsley
- 60 grams grated Gouda
- salt
- freshly ground peppers
- 6 Tbsps Canola oil
- 4 pcs Lamb loin (each about 150 grams)
- 2 Tbsps grainy Mustard
Preparation steps
Peel and rinse potatoes, cook in salted water for about 25 minutes. Drain and let evaporate briefly, cut into wedges lengthwise.
Clean mushrooms and halve or quarter, depending on size. Crumble bread in a food processor. Spread bread crumbs on a baking sheet and toast in preheated oven at 200°C (approximately 400°F) for about 5 minutes. Add herbs and cheese to breadcrumbs and mix well. Season potatoes and mushrooms with salt and pepper and drizzle with 5 tablespoons of oil. Spread on a baking sheet and roast in the oven for about 10 minutes.
Season lamb fillet with salt and pepper. Heat remaining oil in a pan and sear meat on all sides for about 5 minutes. Remove from the pan and cool slightly. Brush with mustard and cover with breadcrumb mixture, pressing firmly. Place on top of vegetables and roast for about 3 minutes.
Arrange lamb with mushrooms and potatoes on plates and serve.
