Sliced Lamb with Fruit Salad

Name: Sliced Lamb with Fruit Salad
Total time: 4 h
Yield: 4
Ingredients: 2 Garlic cloves (finely chopped); 1 teaspoon Peppercorn (crushed); 5 tablespoons olive oil; 1 bunch fresh Herbs (rosemary, thyme and parsley, chopped); 35 ounces lamb (from the shoulder or leg); 2 pomegranates (seeds removed); 2 Red onions (diced); 4 tomatoes (diced); 1 teaspoon honey; 2 tablespoons lemon juice; 2 tablespoons olive oil; 1 tablespoon parsley (chopped); cayenne pepper; parsley (to garnish)

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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)

Calorie	899 kcal	(43 %)	more
Protein	65.22 g	(67 %)	more
Fat	55.17 g	(48 %)	more
Carbohydrates	38.28 g	(26 %)	more
Sugar added	1.44 g	(6 %)	more
Roughage	8.11 g	(27 %)	more

Our nutritional traffic light explained

more nutritions

Vitamin A	110.05 mg	(13,756 %)
Vitamin D	0 μg	(0 %)	more
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	(55 %)
Folate	145.92 μg	(49 %)	more
Pantothenic acid	2.51 mg	(42 %)
Biotin	11.81 μg	(26 %)	more
Vitamin B₁₂	6.8 μg	(227 %)	more
Vitamin C	39.62 mg	(42 %)
Potassium	1,363.79 mg	(34 %)	more
Calcium	95.18 mg	(10 %)	more
Magnesium	98.82 mg	(33 %)	more
Iron	6.09 mg	(41 %)	more
Iodine	1.1 μg	(1 %)	more
Zinc	16.9 mg	(241 %)	more
Saturated fatty acids	14.25 g
Cholesterol	215.81 mg		more

Recipe author: EAT SMARTER

My cookbook

Ingredients

Preparation

Ingredients

for 4 servings

Garlic cloves (finely chopped)

1 teaspoon

Peppercorn (crushed)

5 tablespoons

olive oil

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
honey; 2 tablespoons
lemon juice; 2 tablespoons
olive oil; 1 tablespoon
parsley (chopped); cayenne pepper; 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.