Asian-Style Leg of Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 913 cal. | (43 %) | ||
| Protein | 91 g | (93 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 12 g | (40 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 120.8 μg | (201 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 42.6 mg | (355 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 331 μg | (110 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 10.3 μg | (343 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 2,775 mg | (69 %) | ||
| Calcium | 235 mg | (24 %) | ||
| Magnesium | 200 mg | (67 %) | ||
| Iron | 10.4 mg | (69 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 13.2 mg | (165 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 836 mg | |||
| Cholesterol | 263 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 1 Leg of lamb
- 1 onion
- 3 garlic cloves
- 1 Celery root
- 1 carrot
- 1 stalk Leeks
- 2 Tbsps vegetable oil
- 1 tsp Coriander
- 1 Tbsp Sambal oelek
- 1 Tbsp sesame oil
- 1 tsp sugar
- ¾ l Vegetable broth
- 350 grams Green beans
- 500 grams starchy potatoes
- ⅛ l Whipped cream
- 1 Tbsp soy sauce
- salt
- peppers
- 1 garlic clove
- 1 pc ginger
- 3 Tbsps Pine nuts
- 2 Tbsps vegetable oil
Preparation steps
For the lamb: Preheat the oven to 250°C (approximately 500°F). Peel the onion and garlic and chop. Peel the celery root and carrot and dice. Set some diced celery aside. Trim the leek, rinse and thinly slice. Arrange the vegetables in a roasting pan, drizzle with oil, sprinkle with coriander seeds and season with salt. Rinse the lamb, pat dry and place on top of the vegetables. Mix the sambal oelek, sesame oil, sugar and 1 teaspoon salt into a paste and use to coat the lamb. Roast for 25 minutes. Reduce the heat to 110°C (approximately 225°F), add 1/2 liter (approximately 2 cups) vegetable broth to the pan and roast for 2 hours. Add the remaining broth and roast for 1 hour.
For the vegetables: Rinse the green beans, trim and cook in boiling salted water for 4 minutes. Peel the potatoes, chop, steam for 5 minutes and then mash with the cream and soy sauce. Season with salt and pepper. Peel the garlic and ginger and finely chop. Toast the pine nuts in a dry frying pan, add the oil and garlic and ginger and toss until combined. Add the green beans and toss to combine. Arrange the lamb on a serving platter along with the green beans and mashed potatoes. Strain the pan juices into a small saucepan and cook until reduced to desired consistency. Serve with the lamb and vegetables.
