Lamb Steak with Salad and Baked Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 146 cal. | (7 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 24.9 μg | (42 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 383 mg | (10 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the salad
- 1 Cucumber
- 200 grams Cherry tomatoes
- 1 Red onion
- 3 Tbsps white balsamic vinegar
- 4 Tbsps olive oil
- salt
- peppers (from the mill)
- Ingredients
- 1 garlic clove
- 120 milliliters dry white wine
- 1 bay leaf
Preparation steps
Preheat oven to 180°C (approximately 350°F).
Rinse potatoes and cut in halve or quarter depending on size. Rinse lemon in hot water, dry and cut into slices. Fry with the potatoes in a baking pan in 2 tablespoons of oil. Season with salt and pepper. Mix well and bake in oven for about 35 minutes until golden brown. Check occasionally.
For the Tzatziki: Peel the cucumber, cut in half lengthwise, scrape out the seeds and grate the cucumber halves roughly. Add salt and leave for about 15 minutes in water. Squeeze out gently and add to the yogurt in a bowl. Peel and finely grate the garlic. Season with salt and pepper and stir in the olive oil. Cover and place in refrigerator for at least 15 minutes. Before serving, mix in the dill and season to taste.
Rinse steaks and pat dry. Season with salt and pepper. Fry until golden brown on both sides in a hot skillet with 1 tablespoon of oil. Rinse the parsley, shake dry, pluck off the leaves and chop. Peel and finely chop the garlic. Mix the lemon zest with the parsley and sprinkle on the meat. Pour the wine, add the bay leaf, cover and cook over low heat for about 10 minutes.
For the salad: Rinse the cucumber, cut in half lengthwise, scrape out the seeds and cut the halves into cubes. Rinse, clean and halve the tomatoes. Peel the onion and cut into strips. Add the balsamic vinegar mix with the oil. Season with salt and pepper. Mix in the tomato, cucumber and onion.
Serve the steaks with gravy, salad and the tzatziki on plates with the baked potatoes.
