Lamb with Spinach and Bean Salad
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
346
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 346 cal. | (16 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 103.1 μg | (172 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 741 mg | (19 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 308 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
