Almond-Crusted Lamb

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Almond-Crusted Lamb
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Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
707
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie707 cal.(34 %)
Protein64 g(65 %)
Fat39 g(34 %)
Carbohydrates26 g(17 %)
Sugar added4 g(16 %)
Roughage8.9 g(30 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.2 μg(1 %)
Vitamin E9.4 mg(78 %)
Vitamin K9.4 μg(16 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂1.1 mg(100 %)
Niacin29.5 mg(246 %)
Vitamin B₆0.5 mg(36 %)
Folate109 μg(36 %)
Pantothenic acid2.2 mg(37 %)
Biotin5.3 μg(12 %)
Vitamin B₁₂6.8 μg(227 %)
Vitamin C26 mg(27 %)
Potassium1,282 mg(32 %)
Calcium65 mg(7 %)
Magnesium150 mg(50 %)
Iron7.3 mg(49 %)
Iodine7 μg(4 %)
Zinc8.6 mg(108 %)
Saturated fatty acids12.9 g
Uric acid629 mg
Cholesterol191 mg
Complete sugar11 g

Ingredients

for
6
For the lamb
1 Leg of lamb (about 1.5 kilograms or 5.5 pounds)
salt
peppers
2 Tbsps honey
2 Tbsps soy sauce (dark)
2 Tbsps butter (melted)
1 garlic clove
For the topping
100 grams roasted almonds
1 small onion
3 Tbsps butter
1 Tbsp breadcrumbs
For the vegetables
600 grams Snow peas
1 Tbsp butter
4 Tbsps soy sauce
50 milliliters Vegetable broth
salt
peppers
For serving
250 milliliters lamb stock
sauce thickener
50 grams ground almonds
How healthy are the main ingredients?
Snow peaalmondalmondsoy saucehoneysoy sauce

Preparation steps

1.

For the meat: Rinse lamb, pat dry and season with salt and pepper. Combine soy sauce and honey. Drizzle over lamb and marinate for 1 hour.

2.

Melt butter and sprinkle onto lamb. Bake in an oven preheated to 230°C (approximately 450°F) and roast for 10 minutes. Then reduce temperature to 180°C (approximately 350°F) and roast for 1 1/2 hours more. Add halved garlic bulb after 1 hour of roasting. 

3.

For the topping: Chop almonds. Peel and mince onion. Combine almonds, onion, breadcrumbs and butter. Remove lamb from oven and carefully press topping onto meat. Pour pan juices into a saucepan. Return lamb to oven and roast for another 15-20 minutes.

Boil pan juices on stove and reduce by a third. Thicken with cornstarch. 

4.

For the vegetables: Rinse snow peas. Heat butter in a pan and sauté snow peas. Add vegetable broth and soy sauce and cook for 3 minutes. Season with salt and pepper.

Plate snow peas, top with lamb and drizzle with pan sauce. Sprinkle with almonds and serve garnished with garlic bulb.