Bacon-Wrapped Lamb Rolls with Roasted Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 779 cal. | (37 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 39.9 μg | (67 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 23.4 mg | (195 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 163 mg | (172 %) | ||
| Potassium | 1,591 mg | (40 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 13.7 g | |||
| Uric acid | 440 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the vegetables
- 500 grams new, small potatoes
- 2 Bell pepper (red and yellow)
- 2 Zucchini
- 5 Tbsps olive oil
- salt
- freshly ground peppers
- For the meat
- 800 grams Lamb loin
- 1 sprig rosemary
- 2 garlic cloves
- 50 grams raisins
- olive oil
- 1 generous pinch Lemon peel
- salt
- freshly ground peppers
- 8 slices Bacon
- 1 splash dry white wine
- 150 milliliters lamb stock
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
For the vegetables: Peel potatoes and cut in half lengthwise. Rinse peppers, cut in half, remove seeds and ribs and cut into pieces. Rinse and slice zucchini. Combine potatoes and 3 tablespoons oil. Season with salt and pepper and spread on a baking sheet. Bake for about 15 minutes. Then add remaining vegetables, drizzle with remaining oil, season with salt and pepper and bake for another 10 minutes.
For the meat: Rinse lamb, pat dry and cut into four equal pieces. Cut each piece into a thin sheet, able to be wrapped up. Flatten with a mallet if necessary.
Rinse rosemary, pluck leaves and mince. Peel and mince garlic and mix with the rosemary, coarsely chopped raisins, some oil and lemon zest. Spread onto meat, season with salt and pepper and roll. Wrap each with 2-3 slices of bacon and secure with toothpicks. Heat 2 tablespoons oil in a pan and cook rolls on all sides. Deglaze with white wine. Add stock, cover and cook for about 20 minutes over low heat until done.
Remove rolls from pan. Boil pan sauce and season with salt and pepper. Plate rolls, remove toothpicks and drizzle with pan sauce. Serve with vegetables.
