Lamb Skewers with Sauteed Vegetables
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
418
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 195.7 μg | (326 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 144 mg | (152 %) | ||
| Potassium | 1,175 mg | (29 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 369 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams fresh Brussels sprouts
- 3 fresh Apricot
- 2 garlic cloves
- 600 grams Lamb fillet (ready to cook)
- 4 sprigs thyme
- 30 grams butter
- 250 milliliters Vegetable broth
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- 1 Tbsp red peppercorns
- 2 Tbsps olive oil
How healthy are the main ingredients?
Brussels sproutsWhipped creamolive oilthymeApricotgarlic clovePreparation steps
1.
Rinse Brussels sprouts and cut in half, as desired. Rinse apricots, cut in half, remove seeds and julienne. Peel and thinly slice garlic. Rinse lamb, pat dry and cut into bite-size pieces. Rinse thyme and shake dry. Melt butter in a pan and sauté apricots, garlic, thyme and Brussels sprouts.
2.
Deglaze pan with broth and simmer for about 10 minutes over medium heat. Stir in cream, season with salt, pepper and nutmeg and simmer for another 5 minutes.
Place 5 pieces of lamb on each skewer, season with salt and crushed red pepper. Heat oil in a pan and fry skewers for 3 minutes on each side. Season vegetables again and distribute into preheated bowls. Serve with lamb skewers.
