Herby Lamb with Vegetable Tian
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
1404
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,404 cal. | (67 %) | ||
| Protein | 166 g | (169 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 216.8 μg | (361 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 3 mg | (273 %) | ||
| Niacin | 76.5 mg | (638 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 282 μg | (94 %) | ||
| Pantothenic acid | 5.3 mg | (88 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 20.6 μg | (687 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 3,409 mg | (85 %) | ||
| Calcium | 219 mg | (22 %) | ||
| Magnesium | 258 mg | (86 %) | ||
| Iron | 16.1 mg | (107 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 23.6 mg | (295 %) | ||
| Saturated fatty acids | 22.4 g | |||
| Uric acid | 1,431 mg | |||
| Cholesterol | 519 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
- Nutmeg
- ½ cup Cheese (e. g. Gouda, grated)
- For the lamb chops
- 2 Rack of lamb (ready-to-cook, approx. 350 g each)
- 5 Tbsps olive oil
- 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 Tbsp Pistachio (chopped)
- ½ tsp lemon zest
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.
