Sliced Lamb with Salad Leaves

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Sliced Lamb with Salad Leaves
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
515
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie515 kcal(25 %)
Protein47.42 g(48 %)
Fat22.77 g(20 %)
Carbohydrates31.55 g(21 %)
Sugar added0 g(0 %)
Roughage4.96 g(17 %)
Vitamin A208.94 mg(26,118 %)
Vitamin D0.13 μg(1 %)
Vitamin E0.58 mg(5 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.37 mg(34 %)
Niacin17.28 mg(144 %)
Vitamin B₆0.53 mg(38 %)
Folate90.49 μg(30 %)
Pantothenic acid0.87 mg(15 %)
Biotin2.55 μg(6 %)
Vitamin B₁₂3.37 μg(112 %)
Vitamin C81.69 mg(86 %)
Potassium1,243.64 mg(31 %)
Calcium265.38 mg(27 %)
Magnesium81.99 mg(27 %)
Iron4.48 mg(30 %)
Iodine0.59 μg(0 %)
Zinc7.13 mg(89 %)
Saturated fatty acids9.52 g
Cholesterol131.28 mg
Author of this recipe:

Ingredients

for
4
Ingredients
18 ounces
Lamb loin (fat trimmed)
21 ounces
potatoes (quartered)
2
red peppers (quartered)
2 cups
mixed Salad Greens (e. g. rocket, sorrel, baby box choy, torn into bite-sized pieces)
1 cup
1 teaspoon
2 tablespoons
2 tablespoons

Preparation steps

1.
Heat the oven/grill to 220°C (200°C in a fan oven), 425°F, gas 7.
2.
Place the peppers on a baking tray lined with baking paper. Grill until the skin blisters and blackens. Remove from the grill, cover with a damp cloth and leave to cool. Then peel and slice.
3.
Season the potatoes with salt and ground black pepper. Place them on a baking tray and sprinkle with olive oil. Reduce the temperature to 200°C (180°C in a fan oven), 400°F, gas 6 and roast the potatoes for 20-25 minutes, turning occasionally.
4.
Season the meat with salt and ground black pepper. Heat the olive oil in a pan and quickly brown the meat on all sides. Remove from the pan and place on the baking tray with the potatoes for the last 5-8 minutes of cooking time.
5.
Mix the curry powder with 3 tablespoons oil and brush it onto the potatoes. Continue cooking until done.
6.
Mix the lemon juice with the wine vinegar and 4 tablespoons olive oil. Toss the salad with the dressing and season with salt and ground black pepper.
7.
Divide into 4 bowls and add the mozzarella. Slice the meat thinly and place it on top of the salad with the potatoes. Add the pepper and serve immediately.