Lamb Fillet with Spicy Tomato
Lamb fillet with spicy tomato - This delicate, fragrantly flavored Mediterranean Lamb dish is fast to prepare.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 345 cal. | (16 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 12.3 μg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.5 mg | (163 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 767 mg | (19 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 248 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- ½ tsp peppercorns
- 4 Lamb fillets (each about 180 grams)
- salt
- 4 Tbsps olive oil
- 5 Tomatoes
- 4 onions
- 4 sprigs thyme
- 1 tsp honey
- 1 Tbsp white balsamic vinegar
- cayenne pepper (to taste)
Preparation steps
For the lamb: Crush the peppercorns with a mortar and pestle. Dry the lamb loin with paper towels and season with the salt and the crushed peppercorns. In a skillet set over low heat, add 2 tbsp oil and sear the lamb, turning occasionally, until cooked to medium, about 8 minutes.
For the tomatoes: Blanch the tomatoes in boiling water. Peel, core, and dice the tomatoes. Peel, halve, and slice the onions into strips. Rinse the thyme, shake dry, and pluck leaves.
Heat the remaining oil in another skillet. Sauté the onions over medium heat until golden brown, about 5-6 minutes. Season the tomatoes with the honey, vinegar, salt and cayenne pepper. Stir in the thyme and onions. For serving: Divide the spicy tomato mixture between individual plates and top with the sliced lamb fillet.
