Sliced Lamb with Fruit Salad
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h.
Ready in
Calories:
899
calories
Calories
Healthy, because
Even smarter
Nutritional values
This meal is the perfect combination of lean protein and nutritious vegetables. This is a great meal that is sure to impress your guests with its unique flavor profile.
Serve with a side of potatoes, grains, or bread to complete the meal.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 899 kcal | (43 %) | ||
| Protein | 65.22 g | (67 %) | ||
| Fat | 55.17 g | (48 %) | ||
| Carbohydrates | 38.28 g | (26 %) | ||
| Sugar added | 1.44 g | (6 %) | ||
| Roughage | 8.11 g | (27 %) |
more nutritional values
| Vitamin A | 110.05 mg | (13,756 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.95 mg | (16 %) | ||
| Vitamin B₁ | 0.39 mg | (39 %) | ||
| Vitamin B₂ | 0.74 mg | (67 %) | ||
| Niacin | 26.98 mg | (225 %) | ||
| Vitamin B₆ | 0.66 mg | (47 %) | ||
| Folate | 145.92 μg | (49 %) | ||
| Pantothenic acid | 2.51 mg | (42 %) | ||
| Biotin | 11.81 μg | (26 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 39.62 mg | (42 %) | ||
| Potassium | 1,363.79 mg | (34 %) | ||
| Calcium | 95.18 mg | (10 %) | ||
| Magnesium | 98.82 mg | (33 %) | ||
| Iron | 6.09 mg | (41 %) | ||
| Iodine | 1.1 μg | (1 %) | ||
| Zinc | 16.9 mg | (211 %) | ||
| Saturated fatty acids | 14.25 g | |||
| Cholesterol | 215.81 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2
garlic (finely chopped)
- 1 teaspoon
peppercorns (crushed)
- 5 tablespoons
- 1 bunch
- 36 ounces
lamb (from the shoulder or leg)
- For the salsa
- 2 tablespoons
- 2
Red onions (diced)
- 4
tomatoes (diced)
- 1 teaspoon
- 2 tablespoons
- 2 tablespoons
- 1 tablespoon
parsley (chopped)
-
parsley (to garnish)
Preparation steps
1.
Mix together the garlic, pepper, oil and herbs and rub into the meat. Cover and chill for at least 2 hours.
2.
Heat the oven to 300°F.
3.
Sear the meat on all sides and then roast on an oven rack (with a baking tray below to catch the fat) for approx. 90 minutes.
4.
To make the salsa place the pomegranate seeds, onions and tomatoes in a bowl. Stir in the honey, lemon juice, oil and parsley and season with salt and cayenne pepper.
5.
Remove the meat from the oven, wrap in aluminium foil and leave to rest for a few minutes. Serve in slices with the salsa and garnish with parsley.
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