Fillet of Lamb with Shaved Vegetables
Fillet of Lamb with Shaved Vegetables - Tender lamb over bed of crunchy vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 274 cal. | (13 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 1,002 mg | (25 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 264 mg | |||
| Cholesterol | 76 mg |
Ingredients
- Ingredients
- 500 grams Kohlrabi
- 3 carrots
- 1 onion
- 3 Tbsps sunflower oil
- salt
- peppers
- 100 milliliters Vegetable broth
- 4 Lamb fillets (about 120 grams or approximately 4.5 ounces)
- 2 garlic cloves
- 1 lemon
- 1 handful mint
- 4 stalks parsley
Preparation steps
Peel and grate the kohlrabi, carrots and onion. Heat 1 tablespoon of oil in a pan. Sauté the vegetables for 1-2 minutes while stirring, and add salt, pepper and a little broth. Allow to simmer for about 10 minutes, half covered. Add more broth if necessary.
Rinse the lamb, pat dry, and season with salt and pepper. Heat the remaining oil in another pan, and brown the lamb on all sides for 4-5 minutes. Remove lamb from the pan while still pink inside, wrap in aluminum foil and allow to rest.
For the seasoning (gremolata) chop the garlic finely. Rinse the lemon under hot water, pat dry, grate the zest into a bowl and squeeze the juice into a separate bowl. Rinse the mint, shake dry and chop leaves. Mix the mint with the lemon zest and garlic, and season with lemon juice and salt to taste.
Rinse the parsley, shake dry, chop leaves, and add to the vegetables. Add salt and pepper to taste.
Remove the lamb from the foil, cut into slices and arrange over the vegetables. Serve garnished with the gremolata.
