Lamb Parchment Packets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 513 cal. | (24 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 35.2 μg | (59 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,352 mg | (34 %) | ||
| Calcium | 231 mg | (23 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 239 mg | |||
| Cholesterol | 97 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 400 grams Lamb loin
- 150 grams green Beans
- salt
- 4 Tomatoes
- 8 small potatoes (about 400 grams or 14.1 ounces)
- 4 Tbsps olive oil
- 2 Tbsps butter
- 4 pcs Parchment paper (each about 30 x 30 cm or 12 x 12 inches)
- freshly ground pepper
- 1 Tbsp chopped parsley
- 4 slices Gruyere (about 50 gram or 1.8 ounces)
Preparation steps
Cut lamb into 8 slices. Rinse beans and cook for about 10 minutes in boiling salted water, drain, rinse and drain again. Blanch tomatoes for a few seconds, rinse, peel and cut in half.
Peel, rinse and thinly slice potatoes.
Heat oil and 1 tablespoon butter in a pan. Sauté lamb on all sides, remove and keep warm. Add potatoes to pan and cook until golden brown, about 12 minutes.
Moisten parchment paper with water. Place 1/4 of the beans, 1/4 of the potatoes, a dollop of butter and 2 tomato halves onto each piece of parchment. Season with salt and pepper. Top with 2 slices of lamb and 1 slice of cheese and sprinkle with parsley.
Fold up parchment and secure with kitchen twine. Place packets on a baking sheet and bake in an oven preheated to 200°C (approximately 400°F) for about 30 minutes.
Remove, plate packets and open tableside. Serve immediately.
