Nutty Lamb Roast
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
553
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 553 cal. | (26 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 47 μg | (78 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 26 mg | (217 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 6.7 μg | (223 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,420 mg | (36 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 8.1 mg | (101 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 503 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 35 ozs Leg of lamb (boneless, ready-to-cook)
- 2 Tbsps vegetable oil
- ⅔ cup dried Figs
- ¾ cup shallots (quartered)
- 1 small Eggplant (diced)
- 2 Tomatoes (chopped)
- 2 sticks Celery (cut into 2 cm long pieces)
- 2 cloves garlic cloves (crushed)
- For the crust
- 1 clove garlic cloves (chopped)
- 1 handful flat-leaf parsley
- 0.333 cup shelled Pistachio
- 2 Tbsps breadcrumbs
- ¼ tsp ground Cumin
- cinnamon
- 4 Tbsps olive oil
- ¼ cup Parmesan (grated)
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
2.
Season the meat with salt, ground black pepper and fry in hot oil in a roasting tin on a high heat. Transfer to the oven and roast for around 90 minutes. Baste occasionally with water.
3.
Place the figs in a bowl and cover with 150 ml hot water. Leave to steep.
4.
Add the shallots and the aubergine to the meat after 1 hour of cooking.
5.
To make the crust, place the garlic, parsley, pistachios, bread crumbs and the spices in a blender and purée well. Stir in the oil and the Parmesan, season with salt and ground black pepper and spread on to the meat for the last 20 minutes of cooking time.
6.
Mix the tomatoes, celery and garlic with the figs (including the water) and braise in the oven for the last ten minutes.
7.
Remove the meat from the oven, leave to rest for a while and then serve with the vegetables and the sauce.
