Lamb and Potato Gratin

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Lamb and Potato Gratin
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
971
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie971 cal.(46 %)
Protein69 g(70 %)
Fat60 g(52 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage3.9 g(13 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.6 μg(3 %)
Vitamin E2.5 mg(21 %)
Vitamin K36.8 μg(61 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂1.2 mg(109 %)
Niacin30.9 mg(258 %)
Vitamin B₆0.9 mg(64 %)
Folate135 μg(45 %)
Pantothenic acid2.7 mg(45 %)
Biotin9 μg(20 %)
Vitamin B₁₂8 μg(267 %)
Vitamin C51 mg(54 %)
Potassium1,793 mg(45 %)
Calcium545 mg(55 %)
Magnesium138 mg(46 %)
Iron7.5 mg(50 %)
Iodine21 μg(11 %)
Zinc10.4 mg(130 %)
Saturated fatty acids27.4 g
Uric acid520 mg
Cholesterol231 mg
Complete sugar7 g

Ingredients

for
4
For the lamb
36 ozs Lamb loin
1 bunch thyme
4 Tbsps olive oil
salt
freshly ground peppers
For the gratin
28 ozs potatoes
8 ozs milk
8 ozs Whipped cream
1 garlic clove
4 ozs grated Emmentaler cheese
3 Tbsps butter
salt
peppers
10 ozs Beans
3 ozs Bacon
How healthy are the main ingredients?
potatoEmmentaler cheeseolive oilWhipped creamthymesalt

Preparation steps

1.

For the lamb, rinse the lamb, pat dry and season lightly with salt and pepper. Bind 1/2 bunch of thyme around the meat. Brush with 2 tablespoons of oil. Roast the lamb for about 30 minutes at 220°C / 425°F, basting with the juice occasionally. Remove the meat from the oven and wrap in aluminum foil.

2.

For the gratin, rinse the potatoes, peel and cut into slices. Bring the milk and cream to a boil. Season with salt and pepper. Add the potato slices and simmer for about 10 minutes. Halve the garlic and rub on the bottom of a baking dish. Mix 3.5 ounces of cheese with the potatoes. Pour the potato mixture into the baking dish and sprinkle with the remaining cheese. Bake for about 35 minutes at 180°C / 350°F, until golden brown.

Rinse the beans, pinch the ends and blanch for about 8 minutes in boiling salt water. Drain the beans, rinse in cold water and drain well. Cut into pieces. Cut the bacon into thin strips. Place the bacon and beans into a pan and heat. 

Unwrap the lamb and cut into slices. Sprinkle with the remaining thyme and serve with the bacon and potato gratin.