Marinated Lamb
The lean fillets consist of only 3 to 4 percent fat and are combined with olive oil. Compared to beef and pork, lamb meat contains a particularly high amount of saturated fatty acids, but this is hardly of any importance in this recipe.
Lavender flowers belong in the original herbal mixture from Provence. However, as they are not (or no longer) contained in most ready-made products, it is best to add lavender separately - as in this recipe. A lukewarm ratatouille salad goes well with the fillet of lamb.
(Percentage of daily recommendation)
| Calorie | 160 cal. | (8 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.1 g | (0 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 310 mg | (8 %) | ||
| Calcium | 13 mg | (1 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 74 mg |
Ingredients
- Ingredients
- 1 Tbsp herbes de Provence
- 1 tsp Lavender
- ½ tsp Black pepper
- 3 Tbsps olive oil
- 4 Lamb loin
Preparation steps
Combine herbes de Provence, lavender and pepper with olive oil in a small bowl.
Rinse lamb, pat dry and place in a shallow dish. Thoroughly brush lamb with herbed oil and leave to marinate for at least 1 hour in the refrigerator.
Place lamb on aluminum tray and cook on the grill for 2-3 minutes on each side. Then wrap in aluminum foil and let rest for 5 minutes. Slice diagonally and serve.