Marinated Lamb Steaks with Potatoes

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Marinated Lamb Steaks with Potatoes
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Health Score:
84 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
666
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie666 cal.(32 %)
Protein42.33 g(43 %)
Fat31.55 g(27 %)
Carbohydrates50.46 g(34 %)
Sugar added0 g(0 %)
Roughage6.48 g(22 %)
Vitamin A1,478.63 mg(184,829 %)
Vitamin D0 μg(0 %)
Vitamin E0.58 mg(5 %)
Vitamin B₁0.32 mg(32 %)
Vitamin B₂0.48 mg(44 %)
Niacin17.87 mg(149 %)
Vitamin B₆0.64 mg(46 %)
Folate82.75 μg(28 %)
Pantothenic acid1.97 mg(33 %)
Biotin4.31 μg(10 %)
Vitamin B₁₂4.11 μg(137 %)
Vitamin C35.98 mg(38 %)
Potassium1,397.5 mg(35 %)
Calcium101.92 mg(10 %)
Magnesium86.98 mg(29 %)
Iron5.28 mg(35 %)
Iodine0.75 μg(0 %)
Zinc10.39 mg(130 %)
Saturated fatty acids8.42 g
Cholesterol130.5 mg

Ingredients

for
4
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
How healthy are the main ingredients?
potatoSweet potatoolive oilraisinsparsleyMustard

Preparation steps

1.

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.  

2.

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. 

3.

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. 

4.

Combine the raisins with Calvados liqueur in a small saucepan and bring to a simmer.

5.

Rinse the parsley, pat dry and roughly chop. Serve the grilled steaks alongside the potatoes and garnish with the parsley and raisins.