Italian Braised Lamb with Olives
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(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
700
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 700 cal. | (33 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 6.7 μg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.7 mg | (173 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 735 mg | (18 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 15.5 g | |||
| Uric acid | 384 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 ⅕ kilograms Lamb shoulder (or leg of lamb)
- 3 Tbsps olive oil
- salt
- peppers
- ½ bunch rosemary
- ½ bunch thyme
- 3 garlic cloves
- 2 onions
- 2 shallots
- ½ Red paprika
- 250 grams black Olives
- 500 milliliters Red wine
- 750 milliliters lamb stock (from a jar)
- 1 pc Lemon peel
- 1 cloves
- 2 bay leaves
- 1 Tbsp Tomato paste
Preparation steps
1.
Peel onions and shallots. Cut onions into strips. Cut shallots into eighths or quarter depending on the size.
2.
Trim bell pepper, rinse and cut into fine strips. Season the lamb with salt and pepper. Peel garlic and chop. Rinse herbs and shake dry.
3.
Brown lamb in hot oil on all sides, then add onions, shallots and garlic and and cook until soft. Add tomato paste and bell pepper, cook briefly, then deglaze with wine and stock. Add herbs, lemon zest, clove and bay leaves, cover and simmer about 1 hour.
4.
Add olives. If necessary, add a little water and simmer for another 45 minutes. Remove herb sprigs and bay leaves, season to taste and serve.
