Lamb with Jam
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,720 cal. | (82 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 330 g | (220 %) | ||
| Sugar added | 200 g | (800 %) | ||
| Roughage | 10.6 g | (35 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 2.2 μg | (4 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 24.2 mg | (202 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 6.3 μg | (210 %) | ||
| Vitamin C | 130 mg | (137 %) | ||
| Potassium | 1,618 mg | (40 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 491 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 304 g |
Ingredients
- Ingredients
- 2 Oranges
- 500 milliliters Orange juice
- 500 grams jam sugar (2: 1)
- 500 grams Cranberry
- 700 grams Lamb fillet
- freshly ground peppers
- 1 sprig rosemary
- 2 garlic cloves
- salt
- 3 Tbsps Pastry flour
- 1 Tbsp olive oil
- 1 Tbsp butter
Preparation steps
Rinse and dry oranges, peel. Cut orange peel into thin strips. Fillet oranges and cut crosswise. Rinse and pit cranberries.
Combine orange juice with jam sugar, cranberries, orange fillets and peel, bring to a boil and simmer for about 3 minutes. Remove from heat and pour into prepared preserving jars, seal well and turn upside down. Cool and return to normal position.
Rinse and pat dry meat, season with pepper. Rinse and shake dry rosemary, pluck off leaves and chop finely. Peel garlic and chop finely.
Place flour into a shallow dish, coat meat with flour. Heat oil in a pan and brown meat on all sides.
Season meat with salt, rosemary and garlic and cook for a few minutes more. Remove from the pan and wrap in aluminum foil, keep warm.
Arrange lamb on plates and serve with jam.
