Lamb with Fennel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,206 cal. | (57 %) | ||
| Protein | 164 g | (167 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 35.5 μg | (59 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 3.2 mg | (291 %) | ||
| Niacin | 74.5 mg | (621 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 384 μg | (128 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 20.5 μg | (683 %) | ||
| Vitamin C | 261 mg | (275 %) | ||
| Potassium | 3,632 mg | (91 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 228 mg | (76 %) | ||
| Iron | 13 mg | (87 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 22.9 mg | (286 %) | ||
| Saturated fatty acids | 20.3 g | |||
| Uric acid | 1,393 mg | |||
| Cholesterol | 511 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 2 Rack of lamb (each about 400 grams, ready to cook, frenchied)
- salt
- peppers
- 4 Tbsps olive oil
- 4 Bell pepper (orange and yellow)
- 1 onion
- 60 grams butter
- 200 milliliters Vegetable broth
- 4 Fennel
- 1 garlic clove
- 1 centimeter fresh ginger
- 3 Lavender
- 1 pc Cinnamon stick
- ¼ Vanilla bean
- 1 generous pinch Red pepper flakes
- For Dip
- 200 grams Yogurt (0.1% fat)
- 1 Tbsp lemon juice
- ground cilantro
- salt
- peppers
Preparation steps
Preheat the oven to 140 ° C lower and upper heat Preheat.
Rinse meat, pat dry and season with salt and pepper. Heat 2 tablespoons of oil in a pan, cook meat on all sides until browned. Place into roasting pan and finish cooking in preheated oven at 140°C (approximately 285°F) for 25-30 minutes.
Rinse peppers, halve, remove seeds and ribs and peel with a peeler. Cut into diamonds. Peel onion and cut into diamonds as well. Heat 2 tablespoons of butter in a pan and saute peppers and onion. Add broth and season with salt and pepper. Cook until peppers are al dente, for about 5 minutes.
Rinse, dry and halve fennel. Season with salt and pepper. Heat remaining oil in a grill pan and cook fennel for about 5 minutes. Remove from heat and add to peppers and onion.
Heat the rest of butter in a small saucepan, Peel garlic and slice. Rinse ginger and cut into 2-3 slices. Combine with lavender, cinnamon, vanilla, chile and salt. Add to a saucepan and cook on low heat for 1-2 minutes.
Combine yogurt with lemon juice. Season with coriander, salt and pepper.
Remove lamb from oven, let rest for a little and divide into portions.
Arrange peppers with fennel on plates, top with lamb and drizzle with seasoned butter. Drizzle part of yogurt dip around and place the rest in a cup. Serve.
