Lamb with Green Beans and Herbs
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
449
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 95.5 μg | (159 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 17 mg | (142 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 177 μg | (59 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,044 mg | (26 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 371 mg | |||
| Cholesterol | 125 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 pcs Lamb fillet (À 180 grams)
- 500 grams green Beans
- 1 sprig Savory
- 2 Tbsps olive oil
- 1 Tbsp thyme (chopped)
- 1 Tbsp rosemary (chopped)
- 1 shallot
- 2 Tbsps Herb butter
- salt
- freshly ground pepper
Preparation steps
1.
Rinse and trim the beans. Bring a saucepan of salted water with savory to a boil, add the beans and simmer until the beans are crisp-tender, about 10 minutes.
2.
Peel the garlic and shallot cut both into strips.
3.
In a bowl, combine the oil, thyme and rosemary and season with a little salt. Rub the meat with the oil mixture. Heat a nonstick skillet, add the meat and cook, stirring frequently over medium-low heat 8-10 minutes. Add the shallots and garlic during the last 2 minutes of cooking the lamb. Season with pepper and serve on warmed plates with the drained beans and herb butter.
