Stuffed Breast of Lamb with Potatoes, Bell Peppers and Scallions

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Stuffed Breast of Lamb with Potatoes, Bell Peppers and Scallions
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Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
1018
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,018 cal.(48 %)
Protein51 g(52 %)
Fat79 g(68 %)
Carbohydrates26 g(17 %)
Sugar added0 g(0 %)
Roughage4.4 g(15 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.1 μg(1 %)
Vitamin E3.9 mg(33 %)
Vitamin K41.5 μg(69 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.7 mg(64 %)
Niacin27.9 mg(233 %)
Vitamin B₆0.9 mg(64 %)
Folate145 μg(48 %)
Pantothenic acid2.4 mg(40 %)
Biotin3.7 μg(8 %)
Vitamin B₁₂6.2 μg(207 %)
Vitamin C156 mg(164 %)
Potassium1,304 mg(33 %)
Calcium179 mg(18 %)
Magnesium103 mg(34 %)
Iron5.5 mg(37 %)
Iodine37 μg(19 %)
Zinc8.8 mg(110 %)
Saturated fatty acids35.5 g
Uric acid367 mg
Cholesterol233 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
1 kilogram Lamb breasts
150 grams Feta
1 bunch parsley
2 garlic cloves (pressed)
½ lemon (juiced)
2 Tbsps clarified butter
3 Tbsps rosemary
500 grams potatoes
2 Red Bell pepper
3 scallions
salt
freshly ground peppers
How healthy are the main ingredients?
potatoFetaparsleyrosemarygarlic clovelemon

Preparation steps

1.

Rinse lamb, pat dry and season with salt, pepper and lemon juice.

2.

Rinse the parsley, shake dry and chop finely.

3.

Crush feta cheese with a fork, mix in the parsley and pressed garlic and spread on the meat. Tie with kitchen string. Using a sharp knife, pierce meat all around at regular intervals and insert rosemary into the grooves.

4.

Heat clarified butter in a large roasting pan and sear lamb on all sides. Then place in the preheated oven at 175°C (approximately 350°F). Roast for 1 1/2 hours.

5.

In the meantime, peel potatoes and cut into bite-sized pieces.

6.

Rinse bell peppers, trim, cut in half, remove seeds and cut into strips.

7.

Rinse scallions, trim and cut into rings.

8.

About 35 minutes before the end of the roasting time, add potatoes to the roasting pan and continue roasting. About 20 minutes later, add bell peppers and scallions to the roasting pan, return to oven and cook until done. Remove meat from the roasting pan and cut into slices. Arrange on a platter with the vegetables and serve.

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