Salad with Lamb, Peppers, Onions and Cucumbers
(Percentage of daily recommendation)
|Calorie||513 kcal||(24 %)|
|Protein||38.33 g||(39 %)|
|Fat||35.08 g||(30 %)|
|Carbohydrates||12.04 g||(8 %)|
|Sugar added||1.05 g||(4 %)|
|Roughage||2.03 g||(7 %)|
|Vitamin A||29.99 mg||(3,749 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.51 mg||(4 %)|
|Vitamin B₁||0.21 mg||(21 %)|
|Vitamin B₂||0.43 mg||(39 %)|
|Niacin||16.07 mg||(134 %)|
|Vitamin B₆||0.43 mg||(31 %)|
|Folate||55.84 μg||(19 %)|
|Pantothenic acid||1.38 mg||(23 %)|
|Biotin||4.99 μg||(11 %)|
|Vitamin B₁₂||4.11 μg||(137 %)|
|Vitamin C||52.72 mg||(55 %)|
|Potassium||656.51 mg||(16 %)|
|Calcium||58.13 mg||(6 %)|
|Magnesium||56.98 mg||(19 %)|
|Iron||3.6 mg||(24 %)|
|Iodine||1.34 μg||(1 %)|
|Zinc||10.01 mg||(125 %)|
|Saturated fatty acids||8.91 g|
Preheat the oven to 120°C (approximately 225°F).
Rinse lamb, pat dry and season with salt and pepper. Heat 1-2 tablespoons oil in a pan and fry lamb on all sides until brown, remove from the pan and directly on the oven rack (with drip pan under) and cook for about 1.5 hours.
Rinse cucumber, cut off ends, cut in half crosswise and lengthwise cut into fine strips. Rinse bell peppers, halve, remove seeds and ribs, peel with a vegetable peeler and cut into strips. Peel onion and cut into thin rings.
Mix vinegar in a bowl with remaining oil, red pepper flakes and sugar and season with salt and pepper.
Remove lamb from the oven, let rest briefly and then cut into thin slices. Arrange cucumber, bell peppers and onions on plates. Place lamb on plates.
Drizzle with the salad dressing and serve immediately.