Lamb mince roast with red cabbage salad
very easy
60 mins
60 mins
Ingredients
- 2 red peppers
- 2 Onions
- 1 Garlic clove
- 50 g Pistachio kernels
- 700 g minced lamb
- 1 egg (size M)
- 1/2 TEASPOON Sweet peppers
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 20 g Butter or margarine
- 3 Spring onions
- 350 g Red cabbage
- 5 TABLESPOONS White wine vinegar
- 7-10 Tbsp Juice of 1 lemon
- 3 TABLESPOONS Sugar
- 7-10 Tbsp Rosemary
- 7-10 Tbsp Grease
- 7-10 Tbsp Cling film
Directions
- 1
Quarter the peppers, clean and wash them. Place them on a baking tray with the skin side facing upwards and grill them in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 6-8 minutes until the skin throws black bubbles.
- 2
Let the peppers steam out and peel the skin.
- 3
Peel and finely chop the onions and garlic. Grind the pistachios finely. Mix minced meat, egg, onions and garlic. Season with paprika powder, salt and pepper. Spread the foil on the worktop for about 40 cm.
- 4
Press the chopped meat mixture flat on top to form a rectangle (approx. 20 x 30 cm). Sprinkle pistachios evenly on top. Place the peppers side by side on top, leaving a margin of approx. 3 cm all around.
- 5
Roll up the meatloaf from the long side using the foil and press firmly.
- 6
Place the roast on a greased baking tray with the seam facing down. Melt the fat and brush the roast with it. Roast in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 40 minutes.
- 7
Clean and wash the spring onions and cut them into thin rings. Clean and wash red cabbage, remove stalk, cut or slice cabbage into very thin strips. Add vinegar and lemon juice, knead well, season with salt, pepper and sugar, let stand for about 30 minutes.
- 8
Fold in spring onions, season salad. Arrange meatloaf on a plate and garnish with rosemary. Add salad.
Nutrition Facts
530 kcal
23 g
29 g
44 g
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