Baked Greek Lamb Leg

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Baked Greek Lamb Leg
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 5 h. 30 min.
Ready in
Calories:
1197
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,197 kcal(57 %)
Protein55.63 g(57 %)
Fat68.71 g(59 %)
Carbohydrates94.46 g(63 %)
Sugar added0 g(0 %)
Roughage14.47 g(48 %)
Vitamin A1,616.8 mg(202,100 %)
Vitamin D0.2 μg(1 %)
Vitamin E3.78 mg(32 %)
Vitamin B₁0.39 mg(39 %)
Vitamin B₂0.92 mg(84 %)
Niacin16.67 mg(139 %)
Vitamin B₆0.9 mg(64 %)
Folate82.96 μg(28 %)
Pantothenic acid1.7 mg(28 %)
Biotin3.13 μg(7 %)
Vitamin B₁₂4.64 μg(155 %)
Vitamin C113.09 mg(119 %)
Potassium1,366.2 mg(34 %)
Calcium665.51 mg(67 %)
Magnesium96.34 mg(32 %)
Iron8.87 mg(59 %)
Iodine1.1 μg(1 %)
Zinc11.41 mg(143 %)
Saturated fatty acids20.76 g
Cholesterol148.92 mg

Ingredients

for
2
Ingredients
2 lamb shanks (about 400 g each)
1 ½ cups small potatoes (quartered and roasted)
for the marinade
cup olive oil
2 lemons (juice)
1 cup fresh oregano
1 cup fresh rosemary
3 garlic (finely chopped)
salt (to taste)
freshly ground Black pepper (to taste)
for the vegetable
1 Red onion (quartered)
2 carrots (chopped)
2 Chocolate stick (chopped)
1 cup sugar Snap pea
2 cups Artichoke bottoms (tin; drained)
cup Feta (cubed)
salt (to taste)
freshly ground Black pepper (to taste)
How healthy are the main ingredients?
oreganopotatoFetaolive oilrosemarylemon

Preparation steps

1.
Put the lamb shanks in a bowl. Mix the marinade ingredients well to combine and pour over the shanks. With your hands work the marinade all over the shanks. Refrigerate for about 2 hours.
2.
Preheat the oven to 160°C | 325F | gas 3.
3.
Shape two foils into squares big enough to hold the shank and the vegetables. Place the foil on a working surface. Divide the vegetables and feta between the foils and place the shank on top. Sprinkle with the feta, pour over the leftover marinade and season.
4.
Pinch the edges of the foil together to make a sealed parcel. Place the parcels on a baking tray and add about 500ml of water. Bake until the meat has fallen off the bone, about 3 hours. Pour more water into the baking tray as it dries out.
5.
Place each parcel on a serving plate and serve while still hot with the roasted potatoes.