Lamb with Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 439 cal. | (21 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 160.9 μg | (268 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 677 mg | (17 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 261 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the lamb
- 500 grams Lamb loin (ready to cook parried)
- 1 lemon (juice)
- 4 Tbsps olive oil
- 1 Tbsp honey
- 4 Tbsps grained Mustard
- For the salad
- 150 grams younger Spinach
- 1 untreated lemon
- 1 tsp honey
- 4 Tbsps Canola oil
- 1 Tbsp grated Parmesan
- 4 Tbsps Crème fraiche
Preparation steps
For the lamb: Rinse the lamb, pat dry and cut into 4 approximately equal pieces. Mix the lemon juice with 3 tablespoons of oil and the honey and marinate the lamb pieces. Cover and leave in the refrigerator for about 2 hours.
Preheat oven to 120°C (approximately 250°F).
Remove the lamb from the marinade and pat dry. Spread with mustard and quickly fry in oil in a hot, non-stick pan. Line the baking sheet with parchment paper and cook lamb in oven for about 25 minutes until pink. Check in now and then.
For the salad: Rinse, clean and spin dry the spinach. Add the lemon zest. Mix with the honey and oil.
Remove lamb from the oven and let stand briefly.
Place the spinach on plates, sprinkle with parmesan and drizzle with dressing. Add the crème fraîche. Serve the sliced lamb diagonally on the salad.
