Lamb with Mashed Potatoes and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 755 cal. | (36 %) | ||
| Protein | 71 g | (72 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 43.5 μg | (73 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 34.2 mg | (285 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 8.3 μg | (277 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 2,301 mg | (58 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 10.4 mg | (130 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 621 mg | |||
| Cholesterol | 210 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 ⅕ kilograms Lamb fillet
- freshly ground peppers
- 3 onions
- 3 garlic cloves
- 2 Tbsps olive oil
- 100 milliliters dry Red wine
- 250 milliliters lamb stock (from a jar)
- 800 grams starchy potatoes
- 200 grams carrots
- 200 grams Celery root
- 200 grams Zucchini
- 1 tsp cornstarch
- 30 grams butter
- 200 milliliters hot milk
- salt
- 1 pinch freshly ground Nutmeg
Preparation steps
Preheat oven to 80°C (approximately 175°F.)
Rinse lamb, pat dry and rub with pepper. Peel onion and garlic and chop roughly. Heat olive oil in roasting pan and sear lamb for 4-5 minutes on all sides. Deglaze with red wine and 100 ml (approximately 1/2 cup) lamb stock and cook in preheated oven for 30-40 minutes until meat reaches core temperature of 60°C (approximately 140°F.)
Rinse potatoes and cook in salted water for 20-30 minutes until tender.
Peel carrots and celery and cut into cubes 1 cm (approximately 1/3 inch) in diameter. Rinse and dice zucchini. Blanch carrots and celery in salted water for 5 minutes, rinse with cold water and drain.
After cooking, remove lamb from oven and wrap in aluminum foil. Deglaze pan with remaining lamb juice, pour sauce through sieve and season with salt and pepper. Stir cornstarch with a little cold water to make a slurry, then stir into pan sauce and cook until thickened as desired
Peel potatoes while still hot and press through potato ricer into small saucepan. Stir in 20 grams (approximately 1/16 cup) butter and hot milk. Season with salt, pepper and freshly ground nutmeg.
Briefly brown vegetables in pan with remaining butter and season with salt and pepper.
Remove lamb from foil, cut into slices and season with a little salt.
Serve lamb on plates with mashed potatoes, vegetables and sauce on the side.
