Boiled Lamb with Fried Potatoes and a Creamy Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 756 cal. | (36 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 33 μg | (55 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 33.6 mg | (280 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 8.3 μg | (277 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 2,148 mg | (54 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 10.1 mg | (126 %) | ||
| Saturated fatty acids | 18.1 g | |||
| Uric acid | 607 mg | |||
| Cholesterol | 251 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the Lamb
- 1 ⅕ kilograms Rolled lamb roast (neck)
- 2 onions
- 2 garlic cloves
- 2 carrots
- 200 grams Celery root
- 1 bay leaf
- 1 tsp Juniper berries
- 1 tsp peppercorns
- For the Potatoes
- 800 grams Baking potatoes
- 2 Tbsps clarified butter
- 1 onion
- salt
- peppers (freshly ground)
- For the Sauce
- 200 milliliters Whipped cream
- 4 sprigs thyme
- salt
- peppers (freshly ground)
- thyme (for garnish)
Preparation steps
For the lamb: Rinse the lamb and pat dry. Bring a pot of water to a boil. Add the meat, making sure it is completely immersed in the water. Gently simmer about 30 minutes. Peel and dice the onions, garlic, carrots, and celery root. Skim off any foam formed in the pot with the lamb. Add the vegetables, bay leaf, juniper, and pepper to the pot. Simmer for about 1 hour to finish cooking.
For the potatoes: Peel the potatoes and cut into small cubes. Warm the clarified butter in a nonstick pan over medium-high heat. Add the potatoes and fry until golden brown, about 15 to 20 minutes. Peel the onion, chop finely and add the the potatoes during the last 5 minutes of cooking. Season with salt and pepper.
For the sauce: Remover 150 ml (approximately 2/3 cup) of the cooking liquid from the pot in which you cooked the lamb and place in a saucepan. Bring to a boil and then add the cream and the thyme. Simmer slightly until creamy. Remove the thyme sprigs and season again with salt and pepper. Froth before serving with a hand blender.
To serve: Remove the lamb from the pot and place on a cutting board. Remove the kitchen twine, if used, and slice the lamb into medallions. Arrange the potatoes on the plate and top with slices of the lamb. Pour the sauce over the top and serve garnished with thyme.
