Roast Lamb with Baked Potatoes
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 721 kcal | (34 %) | ||
| Protein | 45.1 g | (46 %) | ||
| Fat | 47.2 g | (41 %) | ||
| Carbohydrates | 29 g | (19 %) |
Ingredients
- For the lamb
- 600 grams lamb
- 5 Tbsps vegetable oil
- 5 Tbsps lemon juice
- 2 garlic cloves
- Lemon thyme
- salt
- ground peppers
- 2 Tbsps vegetable oil
- For the baked potato
- 800 grams small potatoes
- 6 Tbsps vegetable oil
- 4 Tbsps coarse Sea salt
- freshly ground peppers
- 4 tsps rosemary
- For the dip
- 200 grams Mustard cream (Finished product)
- 5 Tbsps Crème fraiche
- 1 garlic clove
- salt
- freshly ground peppers
- sugar
Preparation steps
For the lamb, rinse and pat dry the lamb fillets. Mix olive oil and lemon juice. Peel and squeeze garlic through a press and mix with the oil. Rinse and dry the lemon thyme and add to marinade. Season with salt and pepper. Pour over the lamb fillets and let stand about 30 minutes.
Meanwhile, for the baked potato, preheat the oven to 200°C (approximately 400°F). Rinse the potatoes, pat dry and cut in half lengthwise. Drizzle the baking sheet with oil, sprinkle with salt, pepper and rosemary. Place the potato halves, cut side down, on the baking sheet. Bake for 30 to 40 minutes.
Remove the lamb from the marinade and drain. Heat 2 tablespoons oil and cook the meat over high heat on both sides until browned.
Meanwhile, for the dip, mix the mustard cream with creme fraiche. Peel and squeeze garlic through a press and add to the dip. Season with salt, pepper and sugar.
Cut the lamb into slices. Serve with the baked potatoes and the dip.
