Lamb with Fresh Herbs and Vegetables

0
Average: 0 (0 votes)
(0 votes)
Lamb with Fresh Herbs and Vegetables
share Share
print
bookmark_border Copy URL
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 d. 2 h. 20 min.
Ready in
Calories:
1171
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,171 cal.(56 %)
Protein162 g(165 %)
Fat37 g(32 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage4.2 g(14 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E4.2 mg(35 %)
Vitamin K30.8 μg(51 %)
Vitamin B₁1.4 mg(140 %)
Vitamin B₂2.9 mg(264 %)
Niacin75.9 mg(633 %)
Vitamin B₆1.5 mg(107 %)
Folate242 μg(81 %)
Pantothenic acid4.8 mg(80 %)
Biotin6.3 μg(14 %)
Vitamin B₁₂20.3 μg(677 %)
Vitamin C52 mg(55 %)
Potassium3,179 mg(79 %)
Calcium104 mg(10 %)
Magnesium232 mg(77 %)
Iron15 mg(100 %)
Iodine20 μg(10 %)
Zinc23 mg(288 %)
Saturated fatty acids10.6 g
Uric acid1,424 mg
Cholesterol473 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
2 Rack of lamb (about 500 grams)
salt
freshly ground peppers
2 Tbsps olive oil
200 milliliters dry white wine
200 milliliters lamb stock
800 grams small, waxy potatoes
250 grams green Beans
4 fresh garlic cloves
1 handful Fresh herbs (Thyme and rosemary)
How healthy are the main ingredients?
potatoolive oilsaltgarlic clove

Preparation steps

1.

Preheat oven to 180°C (approximately 350°F).

2.

Rinse lamb and pat dry. Season with salt and pepper. Sear in hot oil until brown on all sides in a roasting pan. Deglaze with wine and some of the stock. Peel, rinse and spread potatoes around lamb. Season with salt and pepper and roast for about 45 minutes. Baste lamb as needed with remaining stock.

3.

Rinse and trim green beans. Add to potatoes during last 15 minutes of roasting along with peeled and pressed garlic. Rinse herbs, shake dry, pluck leaves and scatter over lamb. Slice and serve with vegetables and sauce from pan.

Perfect For Summer

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks