Lamb and Feta Watermelon Salad
Healthy, because
Even smarter
Nutritional values
The lamb and feta pack this salad with satiating, high-quality protein.
If you don't like or don't have access to lamb, feel free to use grilled skirt steak instead.
(Percentage of daily recommendation)
| Calorie | 516 cal. | (25 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 58.3 μg | (97 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 20.7 mg | (173 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 736 mg | (18 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 378 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 3 g |
Ingredients
- for the lamb
- 28 ozs Rack of lamb
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 2 garlic cloves
- 2 sprigs rosemary
- for the salad
- ½ onion (cut into rings)
- 1 bunch large Arugula
- ¼ pc Watermelon
- 3 ozs black Olives (pitted)
- 5 ozs Feta
- 4 Tbsps lemon juice
- 4 Tbsps olive oil
Preparation steps
Remove the meat from the lamb bones with a sharp knife. Pat the meat dry and season with salt and pepper. Preheat the oven to 175°F. Rinse the rosemary, pat dry, remove the needles from the stems and chop coarsely. Press two cloves of garlic and fry them briefly in a large pan with the olive oil. Add the rack of lamb and sear for about 5 minutes. Sprinkle the lamb with half the rosemary, and place the other half into an ovenproof dish. Place the lamb into the dish and bake on the middle shelf of the oven for about 1 hour.
Rinse the arugula and shake dry. Crumble the cheese and cut the watermelon into bite size pieces. Toss everything together and divide onto plates. Slice the lamb and arrange over the salad. Serve drizzled with lemon juice and olive oil.
