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Ingredients
Lamb Parchment Packets
- 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)
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.
(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 %) |