Lamb with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 770 cal. | (37 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 12.1 mg | (101 %) | ||
| Vitamin K | 198.9 μg | (332 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 21.5 mg | (179 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 174 μg | (58 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,744 mg | (44 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 156 mg | (52 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 356 mg | |||
| Cholesterol | 233 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 200 grams Spinach
- salt
- 2 garlic cloves
- peppers
- Nutmeg
- 1 pinch Chili powder
- 2 Lamb loin about 350 grams each (approximately 12 ounces)
- 4 Tbsps Pastry flour
- 2 eggs
- 60 grams breadcrumbs
- 3 Tbsps ground almonds (peeled)
- 4 Tbsps vegetable oil
- 800 grams starchy potatoes
- 200 milliliters milk
- 3 Tbsps butter
Preparation steps
Rinse the spinach and blanch in salted water 1-2 minutes. Squeeze well and chop finely. Peel the garlic and press into the spinach. Season well with salt, pepper, nutmeg and chili pepper.
Preheat the oven to 120°C (approximately 250°F).
Rinse the lamb, pat dry and cut to create a pouch. Fill the pouch with the spinach. Season the outside with salt and pepper. Bread the meat in the flour, then the beaten eggs. Mix the almonds with the breadcrumbs and coat the meat with it. Fry in hot oil on both sides, then place on a parchment-lined baking sheet. Cook in oven about 20 minutes until pink.
Peel and finely dice the potatoes. Boil in salted water for 15-20 minutes until soft, drain and press through a potato ricer. Mix with the hot milk and butter and season with salt and nutmeg.
Remove the meat from the oven and cut into slices. Serve with the mashed potatoes.
Goes well with beans and/or bacon.
