Marinated Lamb Steaks with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 666 cal. | (32 %) | ||
| Protein | 42.33 g | (43 %) | ||
| Fat | 31.55 g | (27 %) | ||
| Carbohydrates | 50.46 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.48 g | (22 %) |
| Vitamin A | 1,478.63 mg | (184,829 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.58 mg | (5 %) | ||
| Vitamin B₁ | 0.32 mg | (32 %) | ||
| Vitamin B₂ | 0.48 mg | (44 %) | ||
| Niacin | 17.87 mg | (149 %) | ||
| Vitamin B₆ | 0.64 mg | (46 %) | ||
| Folate | 82.75 μg | (28 %) | ||
| Pantothenic acid | 1.97 mg | (33 %) | ||
| Biotin | 4.31 μg | (10 %) | ||
| Vitamin B₁₂ | 4.11 μg | (137 %) | ||
| Vitamin C | 35.98 mg | (38 %) | ||
| Potassium | 1,397.5 mg | (35 %) | ||
| Calcium | 101.92 mg | (10 %) | ||
| Magnesium | 86.98 mg | (29 %) | ||
| Iron | 5.28 mg | (35 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 10.39 mg | (130 %) | ||
| Saturated fatty acids | 8.42 g | |||
| Cholesterol | 130.5 mg |
Ingredients
- Ingredients
- 600 grams ready to cook lamb (roast)
- 2 garlic cloves
- 4 Tbsps olive oil
- 2 Tbsps lemon juice
- 1 tsp spicy Mustard
- 400 grams waxy potatoes
- 400 grams Sweet potato
- 1 Red onion
- 120 milliliters Vegetable broth
- salt
- freshly ground peppers
- 40 grams raisins
- 4 centiliters Calvados liqueur (or apple brandy)
- 2 handfuls parsley
Preparation steps
Rinse the lamb, pat dry and cut into 4 thick slices. Peel and mince the garlic. Whisk the garlic with 3 tablespoons olive oil, the lemon juice and mustard. Spread the mixture onto the lamb steaks, cover and let marinate for about 15 minutes.
Peel both types of potatoes and cut into wedges. Peel, halve and slice the onion. Sauté the onion and potatoes in the remaining olive oil until golden brown. Deglaze with the vegetable broth, season with salt and pepper, cover and simmer for 10 minutes, until the potatoes are tender.
Remove the lamb steaks from the marinade and cook on a preheated grill for about 8 minutes, flipping once and brushing with the marinade a few times. Remove from the grill and season with salt and pepper.
Combine the raisins with Calvados liqueur in a small saucepan and bring to a simmer.
Rinse the parsley, pat dry and roughly chop. Serve the grilled steaks alongside the potatoes and garnish with the parsley and raisins.
