Lamb Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 644 cal. | (31 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 40.2 μg | (67 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,467 mg | (37 %) | ||
| Calcium | 297 mg | (30 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 17.5 g | |||
| Uric acid | 294 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 500 grams Ground lamb
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 1 Tbsp organic, zested lemons
- 1 Tbsp thyme
- salt
- freshly ground pepper
- 350 grams green Beans
- 700 grams potatoes
- 4 Tbsps butter
- 2 Tbsps Pastry flour
- ½ l milk
- 100 grams Feta
Preparation steps
Peel and mince onions and garlic. Heat olive oil in a pan and cook onions and garlic. Add lamb and cook until crumbly. Season with lemon zest, thyme, salt and pepper.
Rinse green beans, trim ends and blanch in salted boiling water for about 5 minutes. Shock in ice water and drain. Peel and thinly slice potatoes.
Grease a baking dish with butter add a layer of potatoes. Add a bit of the lamb mixture, add another layer of potatoes and beans. Season each layer with salt and pepper. Continue to layer until all ingredients are used.
Heat remaining butter in a saucepan, sprinkle in flour and cook, stirring constantly.
Whisk in milk, bring to a boil and add diced feta cheese, salt and pepper. Pour sauce over casserole. Bake in an oven preheated to 180°C (approximately 350°F) for about 60 minutes. After 30 minutes, cover with aluminum foil.
Remove and serve hot.
