Saddle of Lamb with Mashed Peas and Potato Wedges
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,211 cal. | (58 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 82 g | (71 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.2 g | (34 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 58.6 μg | (98 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 29.6 mg | (247 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 236 μg | (79 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,940 mg | (49 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 32.9 g | |||
| Uric acid | 522 mg | |||
| Cholesterol | 170 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 800 grams Lamb loin
- 500 grams Peas (frozen)
- 1 kilogram waxy potatoes
- 300 grams Bacon
- fresh thyme
- 2 tsps thyme
- 3 garlic cloves
- juiced lemons
- 150 milliliters Beef broth
- 5 Tbsps balsamic vinegar
- olive oil
- Sea salt
- freshly ground pepper
Preparation steps
Rinse and pat dry lamb. Blanch peas in 500 ml (approximately 2 cups) of boiling salted water for 8 minutes. Drain well. Puree in a blender (set some peas aside) and strain through a sieve. Mix with 2-3 tablespoons of olive oil and lemon juice, season with salt and pepper. Fold in whole peas.
Peel garlic and crush, rub meat with garlic and season with salt and pepper.
Scrub potatoes and cut into wedges, Arrange in a buttered baking pan and roast in preheated oven at 220°C (approximately 425°F) for about 30 minutes, season with salt and pepper.
Heat 2 tablespoons of oil in a pan and brown meat on all sides. Wrap meat into aluminum foil and roast in preheated oven at 150°C (approximately 300°F) for about 20 minutes. Remove from the oven and let rest briefly. Slice meat.
Deglaze pan drippings with broth and vinegar, reduce in half and season with salt, pepper and thyme.
Cook bacon in a dry pan until crispy. Arrange bacon on 4 plates and place lamb, peas and potatoes next to it. Drizzle meat with sauce and garnish with thyme sprigs. Serve.
