Lamb Fillet with Papaya and Mushroom Salad
(1 vote)
(1 vote)
Health Score:
98 / 100
Difficulty:
advanced
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
318
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 77.3 μg | (129 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 15.7 mg | (131 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 270 mg | (284 %) | ||
| Potassium | 1,040 mg | (26 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 285 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Lamb fillet
- salt
- freshly ground pepper
- 1 yellow Bell pepper
- 1 red Bell pepper
- 1 green Bell pepper
- 1 bunch Arugula
- 150 grams button Mushroom
- 1 small Papaya
- 4 Tbsps olive oil
- 4 Tbsps light balsamic vinegar
Preparation steps
1.
Rinse the lamb fillets (thaw, if using frozen) and pat dry. Season with salt and pepper.
For the salad, rinse the bell peppers, cut in half, remove seeds and ribs, and finely chop. Trim the arugula, rinse and shake dry. Trim and cut the mushrooms in slices. Cut the papaya in half, remove the seeds, peel and cut the flesh into pieces.
Heat 2 tablespoons olive oil in a pan and fry the lamb fillets for around 4-5 minutes. Remove the fried lamb fillets from the pan. Pour the balsamic vinegar into the pan drippings, stir in the remaining olive oil and season with salt and pepper to prepare the dressing.
Cut the lamb fillets in slices and serve with the prepared salad ingredients on plates. Pour the balsamic vinegar dressing over and serve.
