Roast Lamb with Bread Crust and Pea Puree
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 1,067 cal. | (51 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 100 g | (67 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.9 g | (53 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 90.5 μg | (151 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 30.2 mg | (252 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 322 μg | (107 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,289 mg | (32 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 154 mg | (51 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 572 mg | |||
| Cholesterol | 161 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
