Herb-Crusted Lamb with Salsify
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,003 cal. | (48 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 26.4 g | (88 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 21.1 mg | (176 %) | ||
| Vitamin K | 20.4 μg | (34 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 19.2 mg | (160 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,483 mg | (37 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 9.1 mg | (61 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 25.4 g | |||
| Uric acid | 405 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the potatoes
- 500 grams potatoes (starchy)
- 4 Tbsps vegetable oil
- salt
- For the lamb
- 600 grams Lamb loin (ready to cook)
- 500 grams Salsify
- 1 organic lemon
- 150 grams Bacon (sliced)
- 100 grams breadcrumbs
- 2 Tbsps fresh thyme
- 1 Tbsp parsley (chopped)
- 1 egg
- 3 Tbsps vegetable oil
- Pastry flour (for kneading)
- 100 milliliters white wine
- 150 milliliters lamb stock
- 3 Tbsps butter
- salt
- freshly ground peppers
- parsley (for garnish)
Preparation steps
For the lamb: Rinse salsify, peel, cut in half and place immediately in cold water with juice of 1 lemon. Then drop them into boiling salted water and simmer for 25-30 minutes. Drain, shock in ice water and drain again. Wrap each in a slice of bacon.
Combine thyme, parsley and breadcrumbs.
Rinse lamb and cut into 12 roughly equal pieces. dredge in flour, then beaten egg seasoned with salt and pepper, then breadcrumb mixture. Heat oil in a pan and fry lamb until golden brown on both sides, about 2-3 minutes.
Remove meat and continue to cook in an oven preheated to 80°C (approximately 170°F) for about 8-10 minutes, until pink.
Deglaze pan drippings with white wine, reduce and add broth. Simmer and season with salt and pepper. Add parsley and remove from heat. Stir in 2 tablespoons of cold butter.
For the potatoes: Peel and thinly slice potatoes. Heat oil in a pan and cook potatoes over low heat for about 4-5 minutes. Season with salt and turn when one side is golden brown. Add more oil, as needed. Remove and drain on paper towels.
Heat 1 tablespoon butter in a pan and cook salsify. Season with pepper.
Plate lamb and salsify and drizzle with sauce. Sprinkle with parsley and serve with potatoes.
