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

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Nutritional values

1 serving contains
(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 %)

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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

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Ingredients

for

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 steps

Mix together the garlic, pepper, oil and herbs and rub into the meat. Cover and chill for at least 2 hours.

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

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.

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.

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.