Lamb in Mustard Sauce with Shallots
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
416
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 416 cal. | (20 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 15.7 mg | (131 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 635 mg | (16 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 282 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Lamb loin
- salt
- freshly ground pepper
- 2 Tbsps vegetable oil
- 1 splash Red wine vinegar
- 150 grams long shallots
- 1 Tbsp butter
- 1 bay leaf
- 1 cup Whipped cream
- 2 Tbsps grainy Mustard
- Chives (for garnish)
Preparation steps
1.
Preheat oven to 180°C (approximately 360°F) (fan: Level 3-4: 160°C (approximately 320°F)). Rub the lamb with salt and pepper. Heat the oil in a pan. Sear the lamb on both sides. Deglaze with red wine vinegar. Turn and cook briefly. Remove and place on a lined baking tray. Bake for 15-20 minutes. Peel the shallots and chop coarsely. Add the butter and bay leaf into the cooking juices and braise the shallots briefly. Pour in the cream and stir in the mustard. Gently simmer for 2-3. Season with salt and pepper. Cut the lamb into slices. Garnish with chives and serve with the shallot mustard sauce.
