Salad with Lamb

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Salad with Lamb
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Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
649
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie649 kcal(31 %)
Protein49.31 g(50 %)
Fat41.09 g(35 %)
Carbohydrates22.97 g(15 %)
Sugar added3.14 g(13 %)
Roughage3.22 g(11 %)
Vitamin A567.11 mg(70,889 %)
Vitamin D0.15 μg(1 %)
Vitamin E2.4 mg(20 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.51 mg(46 %)
Niacin19.65 mg(164 %)
Vitamin B₆0.46 mg(33 %)
Folate137.17 μg(46 %)
Pantothenic acid1.21 mg(20 %)
Biotin8.3 μg(18 %)
Vitamin B₁₂3.96 μg(132 %)
Vitamin C33.7 mg(35 %)
Potassium1,113.05 mg(28 %)
Calcium112.66 mg(11 %)
Magnesium100.14 mg(33 %)
Iron6.09 mg(41 %)
Iodine0.85 μg(0 %)
Zinc8.49 mg(106 %)
Saturated fatty acids10.02 g
Cholesterol136.5 mg

Ingredients

for
4
Ingredients
600 grams
Lamb loin (trimmed)
freshly ground Pepper
2 tablespoons
250 grams
green Beans
4
½
1 handful
2 handfuls
1 handful
Red Beet leaf
2 tablespoons
2 tablespoons
3 tablespoons
2 tablespoons
2 tablespoons
½ teaspoon
Ginger root (freshly grated)
2 generous pinches
1 tablespoon

Preparation steps

1.
Preheat the oven to 120 ° C upper and lower heat.
2.

Rinse lamb and pat dry. Season with salt and pepper. Heat oil in a pan and sear meat on all sides. Place on a lined with parchment paper baking pan and roast in preheated oven at 120°C (approximately 250°F) for about 15-20 minutes.  

3.

Rinse beans and blanch in boiling salted water for about 8 minutes or until al dente. Drain and rinse in cold water, drain again. Rinse tomatoes and cucumber. Cut cucumber into thin slices; cut off tomato stems and cut into quarters. Rinse cilantro, spinach and beetroot leaves and spin dry. Mix vinegar with lime juice, soy sauce, two oils, ginger, chili powder, sugar, salt and pepper, whisk well. Cut lamb into slices and arrange with all salad ingredients on a glass noodle bed. Drizzle with vinaigrette and serve.