Almond-Crusted Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 707 cal. | (34 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 9.4 μg | (16 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 29.5 mg | (246 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,282 mg | (32 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 8.6 mg | (108 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 629 mg | |||
| Cholesterol | 191 mg | |||
| Complete sugar | 11 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
