Lamb in Yogurt Marinade with Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 647 cal. | (31 %) | ||
| Protein | 85 g | (87 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 79.5 μg | (133 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 38.3 mg | (319 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 200 μg | (67 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 10.3 μg | (343 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,647 mg | (41 %) | ||
| Calcium | 216 mg | (22 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 11.8 mg | (148 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 759 mg | |||
| Cholesterol | 258 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 Rack of lamb (with long ribs, about 800 grams, divided by the butcher into two halves, spineless)
- For the marinade
- 200 grams Yogurt (0.1% fat)
- 1 Tbsp Vinegar
- 2 Tbsps sesame oil
- 4 garlic cloves
- 1 tsp ginger (freshly grated)
- 2 tsps cilantro (ground)
- 1 tsp Cumin (ground)
- Chili powder (per 1/2 teaspoon)
- ground Turmeric (per 1/2 teaspoon)
- ½ tsp red Food coloring
- freshly ground peppers
Preparation steps
Trim fat from meat and ribs and scrape clean the rib bones.
Mix yogurt with oil and vinegar in a bowl, squeeze garlic through a press and stir in ginger, coriander, cumin, chili powder, turmeric, pepper and food coloring. Coat the lamb pieces with the yogurt marinade and marinate in the refrigerator, covered, approximately 6 hours.
Line a baking sheet with aluminum foil, place the pieces of lamb on top and roast in a preheated oven at 200°C (approximately 400°F), 20-25 minutes. While roasting, brush often with the marinade.
Rinse beans, clean, cut ends and blanch in heavily salted, boiling water along with the savory for 8–10 minutes, drain and rinse immediately in cold water. Drain well.
Toss the beans in a pan in hot butter and season with salt and pepper.
Arrange green beans and rack of lamb on a serving dish.
