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Ingredients
Lamb Loins with Proscuitto and Potatoes
- Ingredients
- 600 grams triggered Lamb loin
- 1 kilogram potatoes
- 3 Tbsps black Olives
- ½ bunch Sage
- 2 garlic cloves (peeled)
- olive oil
- salt
- freshly ground peppers
- 4 slices Prosciutto
Peel the potatoes, cut in half, quarter and cut the quarters again. Heat 4 tablespoons olive oil in a non-stick pan and fry the potatoes in it over medium heat. Cook the potatoes covered for about 20 minutes, stirring occasionally.
Rinse the sage, shake dry and pluck the leaves. Add the sage to the potatoes, fry briefly, and season with salt and pepper. Stir in the olives.
Rub the lamb loins with garlic cloves.
Heat 4 tablespoons olive oil in a large frying pan and fry the lamb loins in it on both sides for about 3 minutes. Season with salt and pepper. Lift out the fried lamb loins from the pan and keep hot wrapped in aluminum foil.
Fry the prosciutto slices in the same frying pan. Remove from heat.
Cut the fried lamb loins into wide strips and place 1 slice of prosciutto and sage over each lamb loin strip.
Arrange the lamb loins strips on the potatoes in plates and serve immediately.
(Percentage of daily recommendation)
| Calorie | 512 cal. | (24 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |