Lamb Rolls with Parsley Bulgur
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
225
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 225 cal. | (11 %) | ||
| Protein | 15.76 g | (16 %) | ||
| Fat | 13.14 g | (11 %) | ||
| Carbohydrates | 10.81 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.75 g | (6 %) |
more nutritional values
| Vitamin A | 104.22 mg | (13,028 %) | ||
| Vitamin D | 0.08 μg | (0 %) | ||
| Vitamin E | 1.28 mg | (11 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.42 mg | (54 %) | ||
| Vitamin B₆ | 0.12 mg | (9 %) | ||
| Folate | 41.29 μg | (14 %) | ||
| Pantothenic acid | 0.52 mg | (9 %) | ||
| Biotin | 1.92 μg | (4 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 20.59 mg | (22 %) | ||
| Potassium | 293.3 mg | (7 %) | ||
| Calcium | 54.1 mg | (5 %) | ||
| Magnesium | 30.4 mg | (10 %) | ||
| Iron | 2.24 mg | (15 %) | ||
| Iodine | 4.74 μg | (2 %) | ||
| Zinc | 3.58 mg | (45 %) | ||
| Saturated fatty acids | 3.24 g | |||
| Cholesterol | 43.71 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 200 grams lean lamb
- 2 scallions
- 2 Tbsps breadcrumbs
- 1 egg white
- salt
- cayenne pepper
- sugar
- 1 tsp oregano
- 1 Tbsp Red wine vinegar
- 1 tsp Tomato paste
- 2 Tbsps vegetable oil
- 100 grams Bulgur
- 350 milliliters Vegetable broth
- 1 bunch parsley
- 2 tsps Caper
- 4 Tbsps lemon juice
- 2 Tbsps Yogurt (0.1% fat)
Preparation steps
1.
Cut lamb into cubes and puree in a food processor.
2.
Trim scallions and chop finely. In a bowl, mix with the ground lamb, breadcrumbs, egg whites, spices, vinegar and tomato paste. With wet hands form about 10 rolls from the meat mixture.
3.
Heat oil in a pan. Cook lamb rolls until brown around 10 minutes at medium heat.
4.
Bring bulgur with vegetable broth to a boil. Add finely chopped parsley, capers and 2 tablespoons lemon juice, and season with salt. Cook for 10 minutes over medium heat.
5.
Season yogurt with the remaining 2 tablespoons lemon juice, salt and cayenne pepper. Serve with the lamb rolls and the parsley bulgur.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
