Stuffed Breast of Lamb with Potatoes, Bell Peppers and Scallions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,018 cal. | (48 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 79 g | (68 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 41.5 μg | (69 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 27.9 mg | (233 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 156 mg | (164 %) | ||
| Potassium | 1,304 mg | (33 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 35.5 g | |||
| Uric acid | 367 mg | |||
| Cholesterol | 233 mg | |||
| Complete sugar | 5 g |
Ingredients
- 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
Preparation steps
Rinse lamb, pat dry and season with salt, pepper and lemon juice.
Rinse the parsley, shake dry and chop finely.
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.
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.
In the meantime, peel potatoes and cut into bite-sized pieces.
Rinse bell peppers, trim, cut in half, remove seeds and cut into strips.
Rinse scallions, trim and cut into rings.
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.
