Lamb with Spinach and Bean Salad

5
Average: 5 (1 vote)
(1 vote)
Lamb with Spinach and Bean Salad
share Share
print
bookmark_border Copy URL
Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
343
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie343 kcal(16 %)
Protein35 g(36 %)
Fat21 g(18 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage2.2 g(7 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.6 mg(22 %)
Vitamin K103.1 μg(172 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.7 mg(64 %)
Niacin15.9 mg(133 %)
Vitamin B₆0.4 mg(29 %)
Folate103 μg(34 %)
Pantothenic acid1.1 mg(18 %)
Biotin6.6 μg(15 %)
Vitamin B₁₂4.1 μg(137 %)
Vitamin C22 mg(23 %)
Potassium736 mg(18 %)
Calcium77 mg(8 %)
Magnesium77 mg(26 %)
Iron4.6 mg(31 %)
Iodine5 μg(3 %)
Zinc5 mg(63 %)
Saturated fatty acids5.8 g
Uric acid308 mg
Cholesterol104 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
600 grams Lamb fillet
salt
freshly ground pepper
1 Tbsp clarified butter
1 Tbsp chopped thyme
1 sm can thick white Beans (about 400 grams)
2 handfuls fresh, baby Spinach
2 Tbsps White vinegar
1 tsp balsamic vinegar
3 Tbsps olive oil
salt
freshly ground pepper
1 Tbsp chopped, mixed Fresh herbs
2 Tbsps Pine nuts
How healthy are the main ingredients?
Spinacholive oilPine nutsthymesalt

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F). 

Rub the lamb fillets, with salt and pepper. Heat the clarified butter in an ovenproof skillet, sear the lamb, place in the oven and roast 10 minutes. Sprinkle with thyme, wrap in aluminum foil and keep warm.

2.

Rinse and drain the beans. Rinse the spinach and spin dry.

3.

In a bowl, whisk together the white wine and balsamic vinegar, the olive oil and herbs, season with salt and pepper.

4.

Toast the pine nuts in a dry skillet.

5.

Add the spinach and beans to the bowl with the dressing, toss to coat.

6.

Slice the lamb fillet on the diagonal. Spread the bean salad on plates, arrange the meat on top and serve sprinkled with pine nuts.