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Lamb fillet with zucchini

Summer Lamb Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 10 minutes
Energy: 162 kcal / serving

Instructions

  • 1.   Heat the oil. Rinse the meat, pat it dry, and sauté it for 3 minutes on each side.
  • 2.   Wash the zucchini, slice them into rounds, and add them to the meat. Cook for 2 minutes while stirring.
    Remove the meat and keep it warm.
  • 3.   Add vegetable broth, tomato paste, spices, salt, pepper, and Herbes de Provence to the zucchini. Cook for 3 minutes.
    Then, stir in the sour cream.
  • 4.   Slice the lamb fillet. Plate the zucchini and meat.

Ingredients for servings

  • 2 tablespoon of olive oil
  • 400 g of lamb fillet
  • 4 zucchinis
  • 250 ml of vegetable broth
  • 4 tablespoon of tomato paste
  • 1 tablespoon of Provence herb
  • 4 tablespoon of sour cream
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    162 kcal
    8 %
  • Fat
    12,02 g
    17 %
  • of which saturated
    4,26 g
    21 %
  • Carbohydrates
    7,59 g
    3 %
  • of which sugar
    6,55 g
    7 %
  • Protein
    3,99 g
    8 %
  • Fibers
    3,5 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.