Lamb with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 933 cal. | (44 %) | ||
| Protein | 70.98 g | (72 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 50.32 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.94 g | (23 %) |
| Vitamin A | 159.76 mg | (19,970 %) | ||
| Vitamin D | 0.23 μg | (1 %) | ||
| Vitamin E | 2.25 mg | (19 %) | ||
| Vitamin B₁ | 0.48 mg | (48 %) | ||
| Vitamin B₂ | 0.65 mg | (59 %) | ||
| Niacin | 30.74 mg | (256 %) | ||
| Vitamin B₆ | 0.79 mg | (56 %) | ||
| Folate | 110.27 μg | (37 %) | ||
| Pantothenic acid | 1.57 mg | (26 %) | ||
| Biotin | 9.54 μg | (21 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 63.39 mg | (67 %) | ||
| Potassium | 2,250.9 mg | (56 %) | ||
| Calcium | 92.94 mg | (9 %) | ||
| Magnesium | 123.12 mg | (41 %) | ||
| Iron | 7.37 mg | (49 %) | ||
| Zinc | 12.71 mg | (159 %) | ||
| Saturated fatty acids | 16.62 g | |||
| Cholesterol | 221.65 mg |
Ingredients
- For the lamb
- 8 Lamb medallions (each 2-3 cm thick)
- salt
- freshly ground peppers
- 1 Tbsp butter
- 1 Tbsp olive oil
Preparation steps
For the rosemary potatoes, peel the potatoes, rinse and cook in salted water for 30 minutes. Drain well. Pluck rosemary from the stems and finely chop half. Heat butter and oil in a pan and, sauté chopped rosemary briefly. Add potatoes and cook until lightly browned on all sides, turning occasionally. Sprinkle with remaining rosemary just before serving and season with salt.
For the lamb, heat oil and butter in a pan and fry the lamb medallions on both sides until seared but still pink inside, 5-6 minutes. Season with salt and pepper.
Slice the tomatoes. Peel shallots and finely dice.
Mix diced shallots with vinegar and season with salt and pepper. Whisk in oil. Drizzle over the tomato slices.
Serve lamb medallions with rosemary potatoes and tomatoes on warmed plates.
