Roast Lamb with Chard and Pea Puree
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!
(Percentage of daily recommendation)
| Calorie | 541 cal. | (26 %) | ||
| Protein | 33.01 g | (34 %) | ||
| Fat | 36.61 g | (32 %) | ||
| Carbohydrates | 20.14 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.28 g | (21 %) |
| Vitamin A | 620.15 mg | (77,519 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.16 mg | (18 %) | ||
| Vitamin B₁ | 0.47 mg | (47 %) | ||
| Vitamin B₂ | 0.48 mg | (44 %) | ||
| Niacin | 14.56 mg | (121 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 96.16 μg | (32 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4.07 μg | (9 %) | ||
| Vitamin B₁₂ | 1.57 μg | (52 %) | ||
| Vitamin C | 25.13 mg | (26 %) | ||
| Potassium | 593.4 mg | (15 %) | ||
| Calcium | 97.38 mg | (10 %) | ||
| Magnesium | 83.24 mg | (28 %) | ||
| Iron | 3.86 mg | (26 %) | ||
| Iodine | 10.09 μg | (5 %) | ||
| Zinc | 5.56 mg | (70 %) | ||
| Saturated fatty acids | 14.43 g | |||
| Cholesterol | 136.73 mg |
Ingredients
- 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
Preparation steps
Soak the pork caul in cold water for several hours.
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.
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.
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.
Preheat the oven to 140°C (approximately 285°F) convection.
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.
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.
Allow the lamb to rest briefly, then cut into pieces and serve on the pea puree. Drizzle the sour cream over and serve.
