Lamb Steaks with Parsley Thyme Oil
Lamb steaks with parsley thyme oil - Hearty meat meets sweet wedges.
Healthy, because
Even smarter
Nutritional values
There is plenty of vitamin B12 in lamb. It supports blood formation and is needed for cell division.
With a little variation, you can create a whole new dish from this delicious 5-ingredient recipe: For example, the lamb can be replaced with steak, chicken breast fillet, or turkey, and the sweet potatoes with regular potatoes, parsnips or carrots.
(Percentage of daily recommendation)
| Calorie | 633 cal. | (30 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 14.2 mg | (118 %) | ||
| Vitamin K | 29.3 μg | (49 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 17.2 mg | (143 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 1,368 mg | (34 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 311 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 4 garlic cloves
- 12 Tbsps olive oil
- 32 ozs Lamb steak from the leg (6 lamb steaks)
- salt
- peppers
- 54 ozs Sweet potato (or russet potatoes)
- 1 ½ ozs parsley (1 bunch)
- ½ handful Lemon thyme
Preparation steps
Peel and chop 2 cloves of garlic and mix with 4 tablespoons of olive oil. Rinse the lamb steaks, pat dry, salt, pepper, rub with the garlic oil and marinate for 30 minutes.
Meanwhile, peel sweet potatoes, wash, cut into wedges and spread on a baking tray lined with baking paper. Drizzle with 2 tablespoons oil, and season with salt and pepper. Bake sweet potatoes in preheated oven at 220 °C / 425 °F for 40 minutes.
For the herb oil, wash parsley and lemon thyme, shake dry, set aside 2 thyme sprigs; finely chop leaves from the rest. Peel and chop remaining garlic and mix with herbs and remaining oil. Season with salt and pepper and pour into a small bowl.
Fry lamb steaks in a hot pan over medium heat for 15-20 minutes, turning. Then cover and let rest in a warm place for 10 minutes.
Slice lamb steaks, arrange on plates with sweet potatoes, grind over with pepper and serve with thyme sprigs and herb oil set aside.
