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Sliced Lamb with Fruit Salad

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Sliced Lamb with Fruit Salad
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h.
Ready in
Calories:
899
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie899 kcal(43 %)
Protein65.22 g(67 %)
Fat55.17 g(48 %)
Carbohydrates38.28 g(26 %)
Sugar added1.44 g(6 %)
Roughage8.11 g(27 %)
Vitamin A110.05 mg(13,756 %)
Vitamin D0 μg(0 %)
Vitamin E1.95 mg(16 %)
Vitamin B₁0.39 mg(39 %)
Vitamin B₂0.74 mg(67 %)
Niacin26.98 mg(225 %)
Vitamin B₆0.66 mg(55 %)
Folate145.92 μg(49 %)
Pantothenic acid2.51 mg(42 %)
Biotin11.81 μg(26 %)
Vitamin B₁₂6.8 μg(227 %)
Vitamin C39.62 mg(42 %)
Potassium1,363.79 mg(34 %)
Calcium95.18 mg(10 %)
Magnesium98.82 mg(33 %)
Iron6.09 mg(41 %)
Iodine1.1 μg(1 %)
Zinc16.9 mg(241 %)
Saturated fatty acids14.25 g
Cholesterol215.81 mg
Recipe author: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 4 servings
2
Garlic cloves (finely chopped)
1 teaspoon
Peppercorn (crushed)
5 tablespoons
1 bunch
fresh Herbs (rosemary, thyme and parsley, chopped)
35 ounces
lamb (from the shoulder or leg)
For the salsa
2
pomegranates (seeds removed)
2
Red onions (diced)
4
tomatoes (diced)
1 teaspoon
2 tablespoons
2 tablespoons
1 tablespoon
parsley (chopped)
parsley (to garnish)
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Preparation

Preparation steps

Step 1/5
Mix together the garlic, pepper, oil and herbs and rub into the meat. Cover and chill for at least 2 hours.
Step 2/5
Heat the oven to 150°C (130°C in a fan oven), 300°F, gas 2.
Step 3/5
Seal 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.
Step 4/5
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.
Step 5/5
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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