Mediterranean Lamb with Spiced Quince
Nutritional values
(Percentage of daily recommendation)
| Calorie | 346 cal. | (16 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 13.1 g | (44 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.1 mg | (109 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 863 mg | (22 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 292 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 500 grams Lamb loin (boneless)
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 250 milliliters Beef broth
- 4 Quince (600 grams)
- 2 Tbsps lemon juice
- 1 onion
- 1 Tbsp honey
- 2 Cardamom
- 1 Star anise
- 1 pc Cinnamon stick
- 2 Tbsps chopped Pistachio
Preparation steps
Preheat the oven to 140°C (approximately 275°F).
Rinse the lamb, pat dry and season with salt and pepper. Brown on all sides in 1-2 tablespoons hot oil. Roast for 30 minutes in preheated oven on a rack over a roasting pan. Deglaze pan drippings with a little broth and cook until liquid is reduced.
Rinse the quinces, peel, quarter and remove seeds and cut into pieces. Drizzle with the lemon juice. Peel the onion and chop finely. Saute onion in remaining hot oil until translucent and deglaze with a little broth. Mix in quince, a little honey, cardamom, star anise and cinnamon stick and simmer until soft, for about 15 minutes. Add broth as needed to prevent scorching.
Drain the quince through a sieve and remove the spices.
Roast the pistachios in a dry frying pan briefly, mix with the pan drippings, quince and the remaining honey and add some broth. Season with salt and pepper. Remove the lamb from the oven, let it rest briefly and cut into slices. Serve on the spiced quince.
