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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
0
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Nutritional values

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(47 %)
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(211 %)
Saturated fatty acids14.25 g
Cholesterol215.81 mg
Author of this recipe:

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)

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 150°C (130°C in a fan oven), 300°F, gas 2.
3.
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.
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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