Herb Lamb Fillet with Sweet Potato Puree
Herb Lamb Fillet with sweet potato puree - The tender cooked meat is a stunner
Healthy, because
Even smarter
Nutritional values
As a rule, sheep spend most of the year on pasture and can graze. The natural diet provides a favorable fat pattern of the meat: it has more omega-3 fatty acids, but less omega-6 fatty acids.
When it comes to lamb, opinions differ - either you love the taste or you don't like it at all. If you belong to the second group, you can also enjoy the sweet potato puree with beef fillet steak, for example.
(Percentage of daily recommendation)
| Calorie | 498 cal. | (24 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,216 mg | (30 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 356 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 22 ozs Sweet potato (1-2 sweet potatoes)
- 5 ozs carrots
- 1 oz ginger roots
- 1 bay leaf
- salt
- 4 pcs Lamb fillet (approx. 7 oz)
- 3 garlic cloves
- 4 sage leaves
- 1 handful thyme sprigs
- 2 sprigs rosemary
- 2 Tbsps Canola oil
- peppers
- 1 oz butter (2 TBSP.)
Preparation steps
Peel sweet potatoes and cut into coarse pieces. Clean and peel carrots and cut into thin slices. Peel ginger and chop finely.
Place sweet potatoes in a pot with carrots, ginger and bay leaf. Cover with a little salted water and cook over medium heat until tender, about 20 minutes, making sure nothing sticks to the bottom. Then remove the bay leaf.
Meanwhile, rinse meat and pat dry. Peel garlic. Wash herbs and shake dry. Heat oil in a large skillet. Season lamb with salt and pepper and sauté with garlic and herbs over high heat for 5 minutes on all sides.
Wrap the lamb with the herbs in baking paper. Leave to rest in a preheated oven at 80 °C /175 °F, on the middle rack, for about 20 minutes.
While still in the pot, finely puree sweet potatoes and carrots with a hand blender, adding a little more water if necessary. Season sweet potato puree with salt and pepper, stir in butter, and divide among 4 plates. Cut meat into portions and arrange on top. If desired, sprinkle some of the herbs from the broth on top.
