Lamb Roulade with Pea Puree
Lamb roulade with pea puree - Brings color and lots of flavor to the plate!
Healthy, because
Even smarter
Nutritional values
The two types of meat, together with egg and peas, provide us with a lot of high-quality protein - this is needed, among other things, for muscle building. Swiss chard is considered a helpful natural herb that has a beneficial effect on nervousness and restlessness - thanks to the minerals magnesium and potassium.
The egg yolk is not used in this recipe, but you should definitely not dispose of it - grate it over a salad.
(Percentage of daily recommendation)
| Calorie | 496 cal. | (24 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 56.6 μg | (94 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 29.2 mg | (243 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 206 μg | (69 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,090 mg | (27 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 461 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 7 ozs Veal
- ¾ oz Chard leaf (8 chard leaves)
- salt
- 18 ozs Lamb fillet (4 pieces)
- peppers
- 2 garlic cloves
- 2 sprigs rosemary
- 1 Tbsp olive oil
- 1 egg
- 12 ozs Whipped cream
- 1 tsp lemon juice
- 4 parsley
- 18 ozs Peas (frozen)
- 1 Tbsp butter
- 1 handful Watercress
- 3 ozs Sour cream
Preparation steps
Rinse veal, pat dry, dice finely and freeze in freezer for 15 minutes. Meanwhile, wash chard and cook in boiling salted water for 2-3 minutes. Rinse and pat dry.
Rinse lamb, pat dry, season with salt and pepper. Peel garlic and cut into slices. Wash rosemary. Heat oil in a frying pan. Sauté lamb with rosemary and garlic for 4-5 minutes over medium heat. Remove from the pan.
Separate egg (use yolk elsewhere). In a blitz chopper, mix veal in portions with a little egg white and cream each to a fine chop. Mix everything well, pass through a fine sieve if necessary, and season with lemon juice, salt, and pepper. Wash parsley, shake dry, chop, and mix into the chop.
Lay out 2 chard leaves at a time, overlapping on a work surface. Spread the farce on the chard. Place saddle of lamb with rosemary and garlic on top, fold in the chard leaves, and place in an oven dish. Cook in a preheated oven at 160 °C / 320 °F for 15-20 minutes.
Meanwhile, for the puree, cook peas in boiling salted water for 3-4 minutes. Remove 2 tablespoons of peas, finely mash the rest with butter. Wash the cress and shake dry. Mix in remaining peas and cress, season with salt and pepper.
Remove roulades from oven and let rest for 5 minutes. Then cut into pieces, arrange on the puree and drizzle sour cream on top.
