Lamb with Mushrooms and Spinach
Lamb with mushrooms and spinach - Aromatic meat with mushrooms and vegetables in perfect harmony.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 399 μg | (665 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 21.1 mg | (176 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 204 μg | (68 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 22.4 μg | (50 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,480 mg | (37 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 391 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 garlic cloves
- 3 scallions
- 350 grams button Mushroom
- 600 grams Lamb fillet
- 1 lemon
- 2 Tbsps olive oil
- 100 milliliters dry Red wine
- 400 milliliters lamb stock (from a jar)
- salt
- peppers
- 400 grams Spinach
- 1 shallot
- Nutmeg
- Sea salt
Preparation steps
Peel garlic and chop finely. Rinse and dry scallions and cut into 2 cm (approximately 3/4 inch) pieces. Clean and halve mushrooms.
Rinse lamb under cold water, pat dry and cut into 1 cm (approximately 1/2 unch) cubes. Rinse lemon in hot water and pat dry, grate zest and squeeze juice.
Heat 1 tablespoon of oil in a pan. Brown meat for 3-4 minutes on medium heat. Remove from pan and and keep warm.
Place mushrooms with scallions and half of garlic into the pan and saute for 2-3 minutes on medium heat. Add wine and simmer down until almost all wine is evaporated. Add broth and season with salt and pepper, simmer for about 10 minutes on medium heat. Season with 1-2 tablespoons of lemon juice.
Rinse and spin dry spinach. Peel shallot and cut into wedges.
Heat remaining oil in a saucepan. Saute remaining garlic and shallot until soft on medium heat. Add spinach and saute for 2-3 minutes and season with salt, pepper and freshly grated nutmeg.
Place mushroom mixture into 4 preheated bowls,top with lamb and sprinkle with lemon zest and sea salt. Serve accompanied by spinach.
