Roast Lamb with Bread Crust and Pea Puree

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Roast Lamb with Bread Crust and Pea Puree
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Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
1067
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,067 cal.(51 %)
Protein69 g(70 %)
Fat43 g(37 %)
Carbohydrates100 g(67 %)
Sugar added0 g(0 %)
Roughage15.9 g(53 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.2 μg(1 %)
Vitamin E3.9 mg(33 %)
Vitamin K90.5 μg(151 %)
Vitamin B₁1 mg(100 %)
Vitamin B₂1.2 mg(109 %)
Niacin30.2 mg(252 %)
Vitamin B₆0.6 mg(43 %)
Folate322 μg(107 %)
Pantothenic acid3.5 mg(58 %)
Biotin15.4 μg(34 %)
Vitamin B₁₂5.4 μg(180 %)
Vitamin C41 mg(43 %)
Potassium1,289 mg(32 %)
Calcium157 mg(16 %)
Magnesium154 mg(51 %)
Iron7.8 mg(52 %)
Iodine19 μg(10 %)
Zinc8.8 mg(110 %)
Saturated fatty acids14.2 g
Uric acid572 mg
Cholesterol161 mg
Complete sugar5 g

Ingredients

for
2
Ingredients
2 pcs Lamb loin (each about 160 grams)
½ organic Lime (zested)
1 tsp thyme (finely chopped)
6 slices day-old white bread
30 grams butter
400 grams Peas
4 Tbsps olive oil
1 splash Lime juice
150 milliliters Vegetable broth
salt
peppers
How healthy are the main ingredients?
white breadolive oilthymeLimesalt

Preparation steps

1.

Chop lime zest (set some aside for garnishing). Finely grate bread. Combine bread and zest with thyme and butter at room temperature, season with salt and refrigerate. 

2.

Rinse and pat dry lamb, season with salt and pepper. Heat 10 grams (approximately 1/3 ounce) of butter gently and sear meat on all sides. Place into preheated oven at 90°C (approximately 200°F) and roast for about 45-50 minutes or until pink inside. 

3.

Cook peas, covered, in boiling broth for about 6 minutes. Puree (add more broth, if necessary) and gradually add oil. Season with salt, pepper and lime juice.

4.

Spread butter mixture on lamb and broil under a hot broiler for about 4 minutes or until golden brown, watching carefully. Garnish with lime zest and serve with pea puree.