Lamb with Stewed Onions
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
977
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 977 cal. | (47 %) | ||
| Protein | 65.68 g | (67 %) | ||
| Fat | 63.67 g | (55 %) | ||
| Carbohydrates | 31.54 g | (21 %) | ||
| Sugar added | 12.57 g | (50 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 144.28 mg | (18,035 %) | ||
| Vitamin D | 0.23 μg | (1 %) | ||
| Vitamin E | 4.71 mg | (39 %) | ||
| Vitamin B₁ | 0.31 mg | (31 %) | ||
| Vitamin B₂ | 0.66 mg | (60 %) | ||
| Niacin | 28.06 mg | (234 %) | ||
| Vitamin B₆ | 0.57 mg | (41 %) | ||
| Folate | 85.96 μg | (29 %) | ||
| Pantothenic acid | 1.67 mg | (28 %) | ||
| Biotin | 9.79 μg | (22 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 21.82 mg | (23 %) | ||
| Potassium | 1,023.38 mg | (26 %) | ||
| Calcium | 140.93 mg | (14 %) | ||
| Magnesium | 97.86 mg | (33 %) | ||
| Iron | 7.86 mg | (52 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 12.42 mg | (155 %) | ||
| Saturated fatty acids | 18.25 g | |||
| Cholesterol | 221.65 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 yellow onion
- 4 Tbsps vegetable oil
- 80 milliliters Vegetable broth (from a jar)
- 50 milliliters white wine
- 2 Tbsps White vinegar
- 2 Tbsps sugar
- 2 Juniper berries
- 1 bay leaf
- 1 bunch Basil
- 4 Lamb cutlets
- 1 Tbsp Herb butter
- 4 thyme
- salt
- peppers
- Baguette
Preparation steps
1.
Peel and thinly slice onions. Heat 2 tablespoons of oil in a pan and saute until soft. Add broth, wine and vinegar, season with sugar and spices and simmer, covered, for about 10 minutes.
2.
Rinse basil and cut into thin strips, add half of basil to onions. Rinse and pat dry meat. Heat remaining oil in a pan and sear meat for 3 minutes per side.
3.
Add herb butter and thyme to meat and cook for 2 more minutes, season with salt and pepper. Arrange lamb and onions on plates, garnish with remaining basil and serve with baguette.
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