Lamb and Vegetable Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 23,969 cal. | (1,141 %) | ||
| Protein | 1,299 g | (1,326 %) | ||
| Fat | 1,907.83 g | (1,645 %) | ||
| Carbohydrates | 423.72 g | (282 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.38 g | (41 %) |
| Vitamin A | 11,204.1 mg | (1,400,513 %) | ||
| Vitamin D | 34.62 μg | (173 %) | ||
| Vitamin E | 17.56 mg | (146 %) | ||
| Vitamin B₁ | 13.78 mg | (1,378 %) | ||
| Vitamin B₂ | 72.9 mg | (6,627 %) | ||
| Niacin | 399.2 mg | (3,327 %) | ||
| Vitamin B₆ | 37.46 mg | (2,676 %) | ||
| Folate | 2,919.41 μg | (973 %) | ||
| Pantothenic acid | 85.26 mg | (1,421 %) | ||
| Biotin | 221.77 μg | (493 %) | ||
| Vitamin B₁₂ | 152.15 μg | (5,072 %) | ||
| Vitamin C | 107.72 mg | (113 %) | ||
| Potassium | 8,238.96 mg | (206 %) | ||
| Calcium | 42,184.4 mg | (4,218 %) | ||
| Magnesium | 1,793.03 mg | (598 %) | ||
| Iron | 65.9 mg | (439 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 266.11 mg | (3,326 %) | ||
| Saturated fatty acids | 1,312.73 g | |||
| Cholesterol | 7,971.32 mg |
Ingredients
- Ingredients
- 1 ⅕ kilograms lamb (from the leg, trimmed)
- 10 garlic cloves
- salt
- freshly ground peppers
- 3 Tbsps clarified butter
- 4 onions
- 2 Tbsps olive oil
- 500 grams Zucchini
- 1 organic lemon (juiced and zested)
- 1 kilogram waxy potatoes
- 500 grams Tomatoes
- 1 Tbsp rosemary (chopped)
- 1 Tbsp thyme (chopped)
- 80 grams Pine nuts
- 300 Feta
- 400 grams Whipped cream
- vegetable oil (for the baking sheet)
Preparation steps
Cut lamb into cubes and season with salt and pepper.
Peel the onions and cut into slices.
Rinse zucchini and cut into slices.
Peel potatoes, rinse and cut into thin slices.
Rinse tomatoes and cut into slices.
Peel garlic, cut in half lengthwise and sauté in butter until golden brown. Remove and set aside. Brown lamb on all sides in the pan in the garlic-butter drippings over high heat.
In a second pan, heat olive oil, add onions and cook until translucent. Remove and set aside. Add more oil to the pan and fry zucchini over high heat. Season with salt, pepper and lemon juice.
Coat a large baking dish with oil and add potato slices in 1 layer. Season with salt and pepper. Top with lamb and onions and sprinkle with lemon zest. Drizzle with remaining lemon juice, sprinkle with half the rosemary and thyme, then add zucchini and tomato slices, garlic and pine nuts. Season with pepper and remaining herbs.
Crush feta cheese with a fork, whisk with the cream and pour over the gratin.
Bake in a preheated oven 200 °C (approximately 400°F) for 40 minutes.
