Herb Crusted Roast Lamb with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 49.1 μg | (82 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 16.7 mg | (139 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 896 mg | (22 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 314 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the lamb
- 2 slices Toast
- 4 sprigs thyme
- 1 handful parsley
- 60 grams softened butter
- 1 egg yolk
- 1 garlic clove
- salt
- freshly ground peppers
- 2 Lamb loin (each about 350 grams, ready to cook)
- 2 Tbsps vegetable oil
- For the vegetables
- 2 Zucchini
- 250 grams Cherry tomatoes
- 1 shallot
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 2 Tbsps balsamic vinegar
Preparation steps
For the lamb: cut off bread crusts and finely crumble bread in a food processor. Rinse thyme and parsley, shake dry, pluck off leaves and puree with creamy butter and egg yolk. Peel garlic and squeeze through a garlic press, mix well with breadcrumbs and herbs, season with salt and pepper. Spread mixture on a baking sheet lined with plastic wrap until about 1 cm thick (approximately 1/2 inch) and cover with another sheet of plastic wrap. Refrigerate for 1 hour.
Line baking sheet with parchment paper.
Rinse lamb and pat dry. Heat oil in a pan and brown meat on all sides. Season with salt and pepper and arrange on a baking sheet. Roast in preheated oven at 100°C (approximately 200°F) for about 40 minutes or until pink inside.
For the vegetables: rinse and dry zucchini, cut lengthwise into thin slice. Rinse and peel tomatoes. Peel shallot and chop finely. Heat oil in a large skillet and saute zucchini, tomatoes and shallot for about 4-5 minutes. Season with salt and pepper and drizzle with balsamic vinegar.
Remove lamb from the oven. Layer breadcrumbs and herbs mixture on meat.
Roast meat under a hot broiler for about 3-4 minutes or until golden brown.
Remove from the oven, let rest briefly and cut into slices. Arrange lamb and vegetables on plates and serve.
If desired, serve with polenta.
