Roast Lamb with Baked Potatoes and Pea Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 731 cal. | (35 %) | ||
| Protein | 74 g | (76 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 51.3 μg | (86 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 36.3 mg | (303 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 223 μg | (74 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 8.1 μg | (270 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,900 mg | (48 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 10.6 mg | (133 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 673 mg | |||
| Cholesterol | 189 mg | |||
| Complete sugar | 3 g |
Preparation steps
For the meat: Preheat the oven to 180°C (approximately 350°F).
Rinse the meat, pat dry and season with salt and pepper. Heat the oil in a skillet and sear the meat all over. Quarter the garlic bulb lengthwise. Place the meat and garlic on a baking sheet, cover the meat with the herbs, drizzle with a little olive oil and roast until pink, 30-35 minutes.
For the potatoes: Scrub and rinse the potatoes, cut in half lengthwise, season with salt and pepper, spread on a baking sheet, drizzle with olive oil and roast 30-minutes, turning occasionally until tender.
For the pa puree: Meanwhile, thaw the peas. Scrub and rinse the potatoes and steam over a pot of simmering water until knife-tender, about 25 minutes. Bring the broth to a boil in a saucepan and add the peas, mint and basil. Cover and simmer for about 5 minutes. Strain, reserving the broth and transfer the peas to a blender along with a little of the broth and puree. Peel the potatoes and press through a potato ricer. In a bowl, stir together the peas, tahini and 3 tablespoons olive oil and as much of the broth to make a thick puree. Season with salt.
Remove the meat from the oven, let it rest briefly, remove from the bone and slice. Serve with the potatoes and pea puree and garnish with the herbs and garlic that cooked with the lamb.
