Lamb Stew with Sun-dried Tomatoes and Herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 525 cal. | (25 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 51.1 μg | (85 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 27.4 mg | (228 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 156 mg | (164 %) | ||
| Potassium | 1,898 mg | (47 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 547 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 1 kilogram Leg of lamb (boneless)
- salt
- freshly ground peppers
- 2 tsps Mustard
- 3 carrots
- 3 stalks Celery
- 2 Red onions
- 2 garlic cloves
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- ½ l dry Red wine
- ¾ l Beef broth
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 1 Zucchini
- 100 grams small shallots
- 50 grams sun-dried Tomatoes
- 3 Tomatoes
- 1 sprig fresh thyme
- 1 sprig rosemary
- 1 sprig oregano
- also
- fresh Fresh herbs (for garnish)
Preparation steps
Season the lamb inside and out with salt and pepper and brush with mustard. Roll tightly and tie with kitchen twine. Rinse the carrots and the celery. Peel the onions and cut everything into equal cubes. Peel the garlic and chop coarsely. Sear lamb in hot oil in a roasting pan over high heat. Add root vegetables and garlic and sauté briefly.
Stir in the tomato paste, pour in the wine, fill pan with the broth, cover and simmer over low heat until soft, about 1.5 hours. Rinse the bell peppers and zucchini and cut into bite-sized pieces. Peel shallot. Drain sun-dried tomatoes and cut into small pieces. Remove the meat from roasting pan, remove the kitchen string and cut the meat into bite-sized pieces. Keep warm. Strain through a sieve, degrease as required, then add bell peppers, zucchini, shallots and sun-dried tomatoes. Cook over medium heat for about 8 minutes. Rinse tomatoes, core, seed and cut into eighths.
Rinse the herbs, pluck off the leaves and chop. Place lamb back into the pot. Add the tomatoes and herbs, bring the stew to a boil, season to taste and serve garnished with the herbs. Serve with white bread, if desired.
