Roasted Lamb Loin
Roasted Lamb Loin - Mediterranean enjoyment ready in the blink of an eye
Healthy, because
Even smarter
Nutritional values
This protein-rich low-fat lamb loin covers your daily requirement of niacin and vitamin B12, and also supplies plenty of zinc.
Feel free to use conventional peppers, or even spicier varieties, if you like.
(Percentage of daily recommendation)
| Calorie | 392 cal. | (19 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 16.9 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 132 mg | (139 %) | ||
| Potassium | 897 mg | (22 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 344 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 12 Cherry tomatoes
- 3 green Hungarian wax peppers
- 2 Tbsps olive oil
- 11 ozs Lamb fillet (ready to cook)
- salt
- peppers
- 2 tsps pickled green peppers
- ¾ cup Vegetable broth
- ½ lemon
- 4 Tbsps Yogurt (low-fat)
- 2 sprigs mint
Kitchen utensils
Preparation steps
Peel onion, halve and slice into strips. Peel the garlic and cut into slices. Rinse cherry tomatoes.
Cut Hungarian peppers in half, remove the seeds and rinse.
Cut Hungarian peppers into wide strips about 3/4 inch.
Heat the oil in a skillet. Rinse lamb loin, pat dry and season with salt and pepper. Brown on all sides in the hot oil, 3-4 minutes. Place on a plate, cover with aluminum foil and set aside.
Add onion, garlic and Hungarian peppers to the skillet and stir-fry for 1 minute.
Add tomatoes and fry for another 30 seconds.
Add green peppercorns with a little liquid to the skillet. Pour in vegetable broth and cook over high heat for 3 minutes.
Squeeze the half lemon. Stir 1-3 teaspoons lemon juice with yogurt and salt and pepper to taste until smooth.
Rinse mint, shake dry, pluck leaves and sprinkle on yogurt.
Add lamb loin with the accumulated juices to skillet with the vegetables. Heat 1-2 minutes. Place on a platter and serve with the yogurt.
