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Herby Lamb with Vegetable Tian

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Herby Lamb with Vegetable Tian
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
1125
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,125 kcal(54 %)
Protein93.17 g(95 %)
Fat65.26 g(56 %)
Carbohydrates62.5 g(42 %)
Sugar added0 g(0 %)
Roughage22.68 g(76 %)
Vitamin A8,758.41 mg(1,094,801 %)
Vitamin D1.05 μg(5 %)
Vitamin E18.69 mg(156 %)
Vitamin B₁1.14 mg(114 %)
Vitamin B₂2.67 mg(243 %)
Niacin42.9 mg(358 %)
Vitamin B₆3.17 mg(226 %)
Folate1,683.67 μg(561 %)
Pantothenic acid2.68 mg(45 %)
Biotin1.69 μg(4 %)
Vitamin B₁₂3.53 μg(118 %)
Vitamin C268.04 mg(282 %)
Potassium6,099.21 mg(152 %)
Calcium1,083.48 mg(108 %)
Magnesium762.45 mg(254 %)
Iron29.06 mg(194 %)
Iodine26 μg(13 %)
Zinc10.74 mg(134 %)
Saturated fatty acids27.42 g
Cholesterol301.97 mg
Author of this recipe:

Ingredients

for
4
For the gratin
butter (to grease the baking dish)
1
large Sweet potato (peeled and sliced or grated)
3.333 cups
waxy potatoes (peeled and sliced or grated)
1 cup
cream (at least 30% fat)
½ cup
Cheese (e. g. Gouda, grated)
For the lamb chops
2
Rack of lamb (ready-to-cook, approx. 350 g each)
5 tablespoons
For the vegetables
10 cups
fresh Spinach
1
Garlic clove (finely chopped)
For the crust
½ bunch
parsley (finely chopped)
2 sprigs
rosemary (finely chopped)
1 tablespoon
Pistachio (chopped)
½ teaspoon

Preparation steps

1.
Heat the oven to 200°C (180° fan), 400°F, gas 6 and grease a baking dish with butter.
2.
Place the sweet potato at the bottom of the baking dish and place the normal potatoes on top. Season the cream with salt, ground black pepper and nutmeg and pour over the potatoes. Sprinkle the cheese on top and bake for around 45 min until golden brown.
3.
Season the meat with salt and ground black pepper and fry on a high heat in 2 tbsp hot oil on all sides. Transfer to the oven and roast for around 10 min. Remove from the oven, cover with aluminium foil and leave to rest.
4.
Blanche the spinach in boiling salt water. Remove from the water, quench and wring out. Fry the garlic in a pot in 1 tbsp oil. Add the spinach, heat gently and season with salt, ground black pepper and nutmeg.
5.
Mix together the herbs, pistachios, lemon zest and the remaining oil. Season with salt and ground black pepper. Spread the mixture over the racks and spilt into chops. Using a round cookie cutter, cut circles out of the potato gratin and serve with the chops and the spinach on preheated plates.