Lamb with Carrot and Celery Purée

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Lamb with Carrot and Celery Purée
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Health Score:
7,8 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
436
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie436 kcal(21 %)
Protein43.14 g(44 %)
Fat20.31 g(18 %)
Carbohydrates21.59 g(14 %)
Sugar added0 g(0 %)
Roughage4.88 g(16 %)
Vitamin A2,682.08 mg(335,260 %)
Vitamin D0.11 μg(1 %)
Vitamin E0.83 mg(7 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.63 mg(57 %)
Niacin19.07 mg(159 %)
Vitamin B₆0.89 mg(64 %)
Folate5.61 μg(2 %)
Pantothenic acid1.21 mg(20 %)
Biotin0.26 μg(1 %)
Vitamin B₁₂2.17 μg(72 %)
Vitamin C16.41 mg(17 %)
Potassium519.98 mg(13 %)
Calcium87.54 mg(9 %)
Magnesium45.5 mg(15 %)
Iron3.37 mg(22 %)
Iodine3 μg(2 %)
Zinc3.72 mg(47 %)
Saturated fatty acids10.78 g
Cholesterol173.94 mg

Ingredients

for
4
Ingredients
600 grams
Rack of lamb (boneless, ready to cook)
freshly ground Pepper
2 teaspoons
finely chopped Rosemary
2 teaspoons
finely chopped Thyme
200 grams
600 grams
1 tablespoon
200 milliliters
75 grams
Whipping cream (min. 30% fat)
white Pepper
1 teaspoon
chopped Rosemary

Preparation steps

1.

Preheat the oven to 100°C (approximately 200ºF).

Rinse the lamb, pat dry and season lightly with salt and pepper. Mix the herbs with 2 tablespoons of oil and coat the meat with it.

Heat a little oil in an ovenproof pan and brown the meat on all sides. Place in the oven and continue to cook for 30 minutes.

2.

Meanwhile, peel the celery and carrots and cut into 2 cm cubes (approximately 3/4 inch). Sauté in some butter, pour in the vegetable stock, cover and simmer for about 15 minutes until the vegetables are soft. Add the cream and purée together. Season with salt and white pepper.

Remove the meat from the oven, cut into slices and arrange in bowls, on top of the purée. Serve garnished with rosemary.