Saddle of Lamb Puff Tart

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Saddle of Lamb Puff Tart
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Health Score:
Health Score
8,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
1044
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,044 kcal(50 %)
Protein50.93 g(52 %)
Fat74.6 g(64 %)
Carbohydrates48.96 g(33 %)
Sugar added0 g(0 %)
Roughage8.26 g(28 %)
Vitamin A464.75 mg(58,094 %)
Vitamin D0.64 μg(3 %)
Vitamin E3.04 mg(25 %)
Vitamin B₁0.62 mg(62 %)
Vitamin B₂1.02 mg(93 %)
Niacin24.98 mg(208 %)
Vitamin B₆1.42 mg(101 %)
Folate134.52 μg(45 %)
Pantothenic acid2.38 mg(40 %)
Biotin14.21 μg(32 %)
Vitamin B₁₂2.52 μg(84 %)
Vitamin C85.12 mg(90 %)
Potassium1,397.85 mg(35 %)
Calcium130.16 mg(13 %)
Magnesium103.3 mg(34 %)
Iron6.11 mg(41 %)
Iodine27.27 μg(14 %)
Zinc5.06 mg(63 %)
Saturated fatty acids28.14 g
Cholesterol371.97 mg
Author of this recipe:
How healthy are the main ingredients?
zucchiniEggplanttomato

Ingredients

for
4
For the tartlets
2
yellow Bell pepper (chopped)
1
zucchini (sliced)
1
Eggplant (chopped)
2
onions (sliced)
3 tablespoons
1
Garlic clove (crushed)
4 sheets
Puff pastry (approx. 30 x 30 cm each)
3 tablespoons
melted butter
butter (to grease the dishes)
4
tomatoes (peeled and diced)
2 sprigs
thyme (chopped)
Plus
21 ounces
Rack of lamb (trimmed, ready to cook)
2 tablespoons
For the sabayon
2
Garlic cloves (finely chopped)
2 sprigs
rosemary (chopped)
cup
cup
3
1 tablespoon

Preparation steps

1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Fry the vegetables in the oil and season with salt and ground black pepper. Add the garlic and spread everything onto a baking tray. Roast for 15-20 minutes, turning occasionally. Turn the oven down to 190°C (170°C in a fan oven), 375°F, gas 5.
3.
Place the pasty sheets next to each other and spread thinly with butter. Place them on top of each other and cut into quarters. Grease 4 tartlet dishes (approx. 11 cm ?) and place a piece of pastry in each one allowing the edge to spill over a little.
4.
Mix together the tomatoes and the roasted vegetables, add the thyme and season with salt and ground black pepper. Place the mixture on top of the pastry and bake for 20-25 min.
5.
Season the meat with salt and ground black pepper and fry in hot oil on all sides on a high heat. Roast for 5 min until medium rare.
6.
To make the sabayon, mix together the garlic, rosemary, cream and stock and heat well until reduced to about half.
7.
Beat the egg yolks and the vinegar in a bain-marie and puree the cream mixture. Gradually add it to the egg yolk mixture, beating continuously until the mixture is flight and frothy. Season with salt and ground black pepper.
8.
Removed the tartlets from the oven, slice the meat and arrange on the ratatouille served with the sabayon.