Lamb with Summer Vegetable Towers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 341 cal. | (16 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 18.8 μg | (31 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 907 mg | (23 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 304 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 600 grams Lamb loin
- salt
- peppers (freshly ground)
- 2 tsps finely chopped rosemary
- 2 tsps finely chopped thyme
- olive oil
- 300 milliliters lamb stock
- ½ Zucchini
- 2 Beefsteak tomato
- 4 garlic cloves
- Fresh herbs (for garnish)
Preparation steps
Preheat the oven to 100°C (approximately 210°F).
Rinse the lamb, pat dry and season lightly with salt and pepper. Mix the herbs with 2 tablespoons of the oil and rub over the meat. Heat the remaining oil in a ovenproof pan. Brown the meat until golden on all sides. Roast until cooked through, about 30-40 minutes.
Remove the meat to a plate and cover with aluminum foil to rest. Pour the stock into the roasting pan and return to the stove. Simmer until the sauce is reduced, and season with salt and pepper to taste.
Rinse the zucchini, trim ends, and slice. Heat 2 tablespoons olive oil in a skillet. Add the zucchini in batches and cook until soft. Remove to drain on paper towels. Rinse, core and slice the tomatoes. Add the tomatoes and cook until just soft. Remove to a plate. Peel the garlic and add to the skillet until fragrant but colorless. Remove to a plate. Season the vegetables with salt and pepper to taste. To serve, layer 2 zucchini slices and 2 tomato slices in a tower on individual plates.
Slice the meat into thin slices.
Drizzle the vegetable towers with the garlic oil and top each with a clove of garlic. Season the lamb with salt and pepper to taste. Drizzle with sauce and garnish with the herbs.
