Grilled Lamb with Tomatoes
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 38 min.
Ready in
Calories:
345
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 345 cal. | (16 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 2.3 μg | (4 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 24.7 mg | (206 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 6.9 μg | (230 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 840 mg | (21 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 464 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram Leg of lamb
- 1 tsp salt
- 1 tsp peppers
- 2 garlic cloves
- 150 grams sun-dried Tomatoes (in oil)
- 1 handful thyme
- 40 grams black Olives (pitted)
- 2 Tbsps Goat cheese
Preparation steps
1.
Rinse lamb, pat dry, trim bone and cut meat width-wise (butterfly cut). Spread on a board. Season with salt and pepper. Peel garlic and squeeze through a garlic press and spread on meat. Chop tomatoes. Rinse thyme, shake dry and pluck off about half of leaves. Drain olives and chop finely. Combine half of tomatoes with thyme leaves, olives and goat cheese, spread on meat and press lightly. Roll up meat and tie with kitchen string. Wrap in plasitc wrap and refrigerate for at least 3 hours (preferably overnight).
2.
Cut into slices (secure with wooden skewers, if desired) and grill on the hot grill for 4-8 minutes per side. Garnish with remaining tomatoes and thyme and serve.
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