Baked Lamb with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 515 cal. | (25 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 27.6 μg | (46 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.2 mg | (143 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 947 mg | (24 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 324 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 600 grams Lamb shoulder
- 6 Tbsps olive oil
- 2 garlic cloves
- 1 handful thyme
- 1 large Eggplant
- 2 Zucchini
- 4 Tomatoes
- salt
- peppers
Preparation steps
Preheat oven to 180°C convection (approximately 350°F).
Rinse lamb and pat dry. Cut lamb into 1 cm thick (approximately 1/2-inch thick) strips and place in an oil-coated baking dish.
Peel and finely chop garlic cloves. Rinse and finely chop about half of the thyme. Rinse and trim eggplant, zucchini and tomatoes. Halve eggplant lengthwise, then cut into slices. Slice zucchini and tomatoes.
Rub lamb with garlic and chopped thyme and season with salt and pepper. Layer tomatoes, eggplant and zucchini alternately over meat. Season generously with salt and pepper. Drizzle with remaining oil and top with remaining sprigs of thyme. Cover with aluminum foil and bake about 1 hour. After about 40 minutes, remove foil and continue baking until lamb is cooked through.
