Directions:
- Preheat the oven to 400.
- Thoroughly dust the lamb with the ground fennel seeds.
- Heat the olive oil in an ovenproof saute pan.
- When the pan is hot, sear the lamb on all sides until brown.
- Transfer the pan to the oven and roast for 8 to 10 minutes, until medium-rare to medium.
- Meanwhile, place the cabbage, vinegar, seeds and sugar in a saucepan and bring to a simmer over medium heat.
- Cook for 8 to 10 minutes, or until the cabbage is tender.
- Place the sauerkraut in a mound in the center of each serving plate.
- Arrange 8 spears of asparagus around the sauerkraut on each plate.
- Slice each lamb loin and arrange the slices on top of the asparagus around the sauerkraut, and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.5 Kcal (839 kJ) | ||
| Calories from fat | 102.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.34g | 17% | |
|---|---|---|---|
| Cholesterol | 23.53mg | 8% | |
| Sodium | 58mg | 2% | |
| Potassium | 591.9mg | 13% | |
| Total Carbs | 14.61g | 5% | |
| Sugars | 6.68g | 27% | |
| Dietary Fiber | 5.41g | 22% | |
| Protein | 8.39g | 17% | |
| Vitamin C | 60.9mg | 101% | |
| Iron | 3.2mg | 18% | |
| Calcium | 104.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 65.61 Kcal (275 kJ) | ||
| Calories from fat | 33.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.71g | 17% | |
|---|---|---|---|
| Cholesterol | 7.7mg | 8% | |
| Sodium | 18.98mg | 2% | |
| Potassium | 193.69mg | 13% | |
| Total Carbs | 4.78g | 5% | |
| Sugars | 2.18g | 27% | |
| Dietary Fiber | 1.77g | 22% | |
| Protein | 2.75g | 17% | |
| Vitamin C | 19.9mg | 101% | |
| Iron | 1mg | 18% | |
| Calcium | 34.3mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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