Variation On A Classic Dish

Roast Lamb with Chard and Pea Puree

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Roast Lamb with Chard and Pea Puree
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Health Score:
71 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
541
calories
Calories

Healthy, because

Even smarter

Nutritional values

Together with egg and peas, these two types of meat provide us with a lot of high-quality protein - this is needed for muscle building, among other things. Swiss chard is considered a helpful natural healing plant, which is beneficial for nervousness and restlessness - thanks to the minerals magnesium and potassium.

The egg yolk is not used in this recipe, but you should not dispose of it under any circumstances: Use it to prepare a delicious dessert, like our fruity Red fruit jelly with vanilla sauce!

1 each contains
(Percentage of daily recommendation)
Calorie541 cal.(26 %)
Protein33.01 g(34 %)
Fat36.61 g(32 %)
Carbohydrates20.14 g(13 %)
Sugar added0 g(0 %)
Roughage6.28 g(21 %)
Vitamin A620.15 mg(77,519 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.16 mg(18 %)
Vitamin B₁0.47 mg(47 %)
Vitamin B₂0.48 mg(44 %)
Niacin14.56 mg(121 %)
Vitamin B₆0.4 mg(29 %)
Folate96.16 μg(32 %)
Pantothenic acid1.2 mg(20 %)
Biotin4.07 μg(9 %)
Vitamin B₁₂1.57 μg(52 %)
Vitamin C25.13 mg(26 %)
Potassium593.4 mg(15 %)
Calcium97.38 mg(10 %)
Magnesium83.24 mg(28 %)
Iron3.86 mg(26 %)
Iodine10.09 μg(5 %)
Zinc5.56 mg(70 %)
Saturated fatty acids14.43 g
Cholesterol136.73 mg

Ingredients

for
4
Ingredients
80 grams Pork caul
200 grams Veal shank (club)
1 egg white
1 Tbsp Whipped cream
1 splash Port wine
salt
freshly ground peppers
150 grams Chard leaf
1 handful Basil
2 Lamb loin each 280 grams (ready to cook parried)
2 Tbsps vegetable oil
500 grams Peas (fresh or frozen)
1 handful Watercress
2 Tbsps butter
4 Tbsps sour Whipped cream
How healthy are the main ingredients?
Chard leafWatercressWhipped creamBasilWhipped creamsalt

Preparation steps

1.

Soak the pork caul in cold water for several hours.

2.

Rinse the veal, pat dry and finely chop. Place in the freezer for 15 minutes. Add the egg white and cream to the veal and mix well. Pass through a fine-meshed sieve and season with port wine, salt and pepper. Refrigerate.

3.

Rinse the chard, separate the leaves and blanch in a pot of boiling salted water. Drain, rinse under cold water, drain again, and pat dry with paper towels. Rinse the basil, pluck the leaves and blanch in a pot of boiling salted water for a few seconds. Squeeze dry and finely chop.

4.

Rinse the lamb, pat dry and season with salt and pepper. Heat 1 tablespoon oil in a large skillet and saute the lamb until golden brown all over. Remove from the pan and let cool.

5.

Preheat the oven to 140°C (approximately 285°F) convection.

6.

Drain the pork caul and squeeze well, spread on the work surface and trim into 2 squares each about 30 x 30 cm (approximately 12 x 12-inches) Divide the swiss chard leaves between the two squares, laying the leaves slightly overlapping in the center. Mix the basil with the veal mixture and place on top of the swiss chard. Place the lamb on it and fold the leaves over. Fold the pork caul over the lamb to enclose. Heat 1 tablespoon oil in a pan and saute the lamb until the caul ifs golden brown. Place on a rack set over a baking pan and roast the lamb 20 minutes.

7.

Meanwhile, blanch the peas in a pot of boiling salted water for 3-4 minutes. Rinse the watercress, shake dry, pluck and add to the boiling water for the last 10 seconds. Drain well. Remove 2 tablespoons of the peas and finely mash the rest of the peas and watercress with the butter. Add the remaining peas, mix and season with salt and pepper.

8.

Allow the lamb to rest briefly, then cut into pieces and serve on the pea puree. Drizzle the sour cream over and serve.