Lamb with Herb Crust and Potato Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 899 cal. | (43 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 11.6 μg | (19 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,441 mg | (36 %) | ||
| Calcium | 366 mg | (37 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 29.9 g | |||
| Uric acid | 186 mg | |||
| Cholesterol | 165 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the lamb
- 1 Lamb loin (about 2 kg, this blank with rib bones scrape free)
- 75 grams mixed Fresh herbs (such as thyme, rosemary, lavender, parsley, sage)
- 2 slices white bread
- 2 garlic cloves
- 20 grams freshly grated Parmesan
- 1 Tbsp finely chopped Pine nuts
- 4 Tbsps olive oil
- 1 Tbsp butter
- 2 egg whites
- salt
- freshly ground peppers
- For the potato gratin
- 1 kilogram potatoes
- 50 grams butter
- 2 garlic cloves
- 300 grams Whipped cream
- 70 grams grated Gruyere
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
For the lamb, rinse herbs, pluck off leaves and finely chop. Toast bread and crumble. Peel garlic and press. Blend herbs, bread crumbs and garlic with Parmesan, pine nuts, 2 tablespoons oil and egg whites until a paste forms. Season with salt and pepper.
Season lamb with salt and pepper. Heat butter and remaining oil in a roasting pan and sear lamb on both sides. Then roast in a preheated oven at 200°C (approximately 400°F) for 30 minutes. Remove and rub herbal mixture on top. Roast for 10-15 more minutes or until crust browns slightly. Remove and cover with aluminum foil. Let rest for 10 minutes.
To serve, cut into slices, arrange on warmed plates and serve with potato gratin.
For the potato gratin, peel, rinse and cut potatoes into thin slices. Place into either 1 large or 4 small ramekins greased with butter. Season each layer of potatoes with salt and pepper.
Peel garlic and press. Mix with cream and season with salt, pepper and nutmeg. Pour over potatoes and bake in a preheated oven at 200°C (approximately 400°F) for about 30 minutes. Sprinkle with cheese 15 minutes before done. Top with remaining butter and bake until golden.
